Tasty potato salad served not just with the fried freshwater carp but also with the sea fishes or with pork schnitzel.
recipe,photo-recipe,potatoes,sterilized sour cucumber,sterilized peas,sterilized carrot,Potato salad,Christmas,Gluten-Free,Seasonal recipes
No. of servings
|ground black pepper||1||tsp||1||teaspoon|
|sterilized sour cucumber||7||oz||200||grams|
1. Preparation of potatoes and eggs
Cook unpeeled salad potatoes. After it is cooled, peel them. Hard boil the eggs and peel them.
2. Prep of pickle
Add oil, salt, sugar, vinegar and black pepper into the water. Bring to a boil and remove from the flame and let it cool.
Cut potatoes into the small cubes, eventually use kitchen tool - the wheel with grid, and press potatoes throghout.
4. Adding of ingredients into the salad
Place potatoes into the larger bowl and gradually add finely chopped onion, grated and chopped sterilised gherkin, sterilised pea with carrot, finely cut eggs (it can also be pressed through the grid as potatoes) and mustard. Each ingredient must be gradually and carefully blended into the potatoes. Pour in prepared cooled pickle, its quantity can be adapted according to the needs so the salad is not thick nor weak.
mayonnaise 1.1 cup (250 ml)
Leave the potato salad to rest for 2 hours and then stir in the mayonnaise. Keep in a cold place. Serve with fried fish, eventually with fried pork schnitzels.