Potato salad

1. 

potatoes

Cook in water potatoes in their skins until almost soft. Pour water out, let the potatoes cool and peel them.

2. 

water ¾ cup (200 ml) • sugar granulated 1 tbsp • salt 2 tsp • ground black pepper 0.75 tsp • olive oil 2 tbsp • vinegar 3 tbsp

Cook a brine from water, sugar, salt, ground black pepper, oil and vinegar, boil it for a short time and cool in a water bath.

3. 

onion 3.5 oz (100 g) • carots, peas pickled 10.5 oz (300 g) • sterilized sour cucumber 7 oz (200 g) • whole Mustard

Cut potatoes into cubes or press them through French fry potato cutter. Add to the potatoes finely chopped onion, green peas, carrot, finely chopped sterilized sour cucumbers, mustard to your taste and pour it over with brine. Pour in to your taste sour water from cucumbers, if the salad is not sour enough. Stir gently and let it rest 3 - 4 hours in a cold place.

4. 

light mayonnaise 5.25 oz (150 g)

Before serving stir in reasonable amount of mayonnaise, but salad can be served without it, too.