Light, tasty salad matching with fried meals.
recipe,photo-recipe,potatoes,corn sterilized,Potato salad,Gluten-Free,Seasonal recipes
No. of servings
Cook potatoes in their skins, drain them, allow them to cool and peel them. Peel onion, cut it into halves and slice into halfmoons. Separate halfmoons of the onion. Cut sterilized sour cucumber into cubes. Drain sterilized sweet corn.
Bring to boil water with sugar, salt, vinegar and ground black pepper. Let the brine cool. Stir mustard in.
Put in the bowl sliced potatoes, add onion, cucumber and sweet corn. Pour over with brine, stir carefully and let it rest in the cold place overnight.