Ingredients
- ▢800 g potatoes 28 oz- waxy potatoes are best
- ▢1 white onion about 120 gr /4 oz
- ▢fresh dill about 20 g / 1 oz
- ▢100 g pickled gherkins 3.5 oz
- ▢3 eggs medium size and hard boiled
- ▢1 tablespoon white vinegar
- ▢1 teaspoon white sugar
- ▢2 teaspoon mustard try using German mustard. if not Dijon mustard will do.
- ▢180 ml vegetable stock/ vegetable broth 6 fl oz, ½ cup + 3 tablespoons
- ▢120 g mayonaise 4.2 oz, ½ cup
- ▢3 tablespoon yogurt
Instructions
- Place the potatoes in a pot of water with some salt and bring to a boil. Boil until the potatoes are soft, which takes approximately 20 minutes.
- In the meantime you can hard boil the eggs, which should take between 8-10 minutes. Leave to cool completely before using.
- Prepare the stock/broth.
- Peel the onion and chop up into cubes. Fry the onions on a low heat for approximatley 10 minutes.
- Stir in the mustard (affiliate link) and vinegar with the broth until combined.
- Chop the dill finely and cube the pickled gherkins . Peel the eggs and slice into cubes.
- Once the potatoes are boiled, peel them and then slice them into bitesize pieces.
- While the potatoes are still warm, place them in a large salad bowl and pour over the still-warm stock/broth mixture. Stir and season with salt and pepper to taste.
- Add the gherkins and eggs and leave the rest for approximately 2 hours. You can leave it in the fridge or leave to rest at room temperature.
- Before serving add the mayonnaise and yoghurt to the salad. Lastly add in the dill and mix into the salad.
Nutrition
Calories: 794kcalCarbohydrates: 48gProtein: 12gFat: 61gSaturated Fat: 8gPolyunsaturated Fat: 29gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 149mgSodium: 8437mgPotassium: 950mgFiber: 6gSugar: 7gVitamin A: 273IUVitamin C: 42mgCalcium: 55mgIron: 2mg