Ingredients
●
Red potatoes
600 g
approximately 6 medium-sized potatoes
●
Pickled cucumbers
4 pieces
●
Salt and pepper
1 tsp
to taste
Follow us on social networks! Don't miss new recipes and other news!
Step by step
Step 1
Start by boiling the potatoes and eggs, then peel and allow them to cool thoroughly.
Step 2
Chop the cooled potatoes and eggs into large cubes and transfer them into a deep bowl.
Step 3
In a separate, smaller bowl, finely chop the onion - you could use a food processor for convenience.
Step 4
Similarly, finely chop the pickled cucumbers and add them to the onion.
Step 5
Combine the mayonnaise with the finely chopped onions and cucumbers, stirring well.
Step 6
Pour this mayonnaise mixture over the cubed eggs and potatoes.
Step 7
Season with salt and pepper, then mix well to ensure all ingredients are coated.
Step 8
Transfer the salad to a lidded container and refrigerate for a minimum of 6 hours.
For best results, leave it to chill overnight. This chilling time is crucial, as the flavors intensify over time.
Step 9
Serve the salad on a large platter or individual plates, using a kitchen ring for a professional presentation if you wish.
Enjoy!
Quantity:
1 kg
(4-5 servings)
Prep time:
360 min
Difficulty:
easy
Ready in:
60 min
Publish date:
