Classic potato salad
Ingredients
- 3 medium carrots
- 3 medium potatoes
- 4–6 (depending on size) pickled cucumbers
- 4 eggs
- 200g good Bologna sausage
- 200g canned green peas
Sauce:
- 160g sour cream
- 100g mayonnaise
- 50g mustard (French or Dijon)
- Freshly ground black pepper to taste
- Salt to taste
- 60g pickle juice
Preparation video
Every cook puts their own twist on a potato salad, but a feast is always better with one on the table! It is recommended that the ingredients are in equal parts and equal-sized pieces.
Boil the eggs, potatoes, and carrots with the skin on. Cool. Prepare the sauce: mix sour cream, mayonnaise, mustard, salt, and freshly ground black pepper, and add the pickle juice. Stir and set aside. Peel the potatoes, carrots, and eggs. Dice all ingredients. In a large bowl, mix diced carrots, potatoes, Bologna sausage, eggs, pickled cucumbers, and canned green peas. Stir and add most of the sauce. Check the consistency and add more sauce if needed. Stir. Add chopped dill if needed. Serve and decorate with peas or other vegetables.
Preparation
Every cook puts their own twist on a potato salad, but a feast is always better with one on the table! It is recommended that the ingredients are in equal parts and equal-sized pieces.
Boil the eggs, potatoes, and carrots with the skin on. Cool. Prepare the sauce: mix sour cream, mayonnaise, mustard, salt, and freshly ground black pepper, and add the pickle juice. Stir and set aside. Peel the potatoes, carrots, and eggs. Dice all ingredients. In a large bowl, mix diced carrots, potatoes, Bologna sausage, eggs, pickled cucumbers, and canned green peas. Stir and add most of the sauce. Check the consistency and add more sauce if needed. Stir. Add chopped dill if needed. Serve and decorate with peas or other vegetables.
Classic potato salad
Ingredients
- 3 medium carrots
- 3 medium potatoes
- 4–6 (depending on size) pickled cucumbers
- 4 eggs
- 200g good Bologna sausage
- 200g canned green peas
Sauce:
- 160g sour cream
- 100g mayonnaise
- 50g mustard (French or Dijon)
- Freshly ground black pepper to taste
- Salt to taste
- 60g pickle juice
Preparation
Every cook puts their own twist on a potato salad, but a feast is always better with one on the table! It is recommended that the ingredients are in equal parts and equal-sized pieces.
Boil the eggs, potatoes, and carrots with the skin on. Cool. Prepare the sauce: mix sour cream, mayonnaise, mustard, salt, and freshly ground black pepper, and add the pickle juice. Stir and set aside. Peel the potatoes, carrots, and eggs. Dice all ingredients. In a large bowl, mix diced carrots, potatoes, Bologna sausage, eggs, pickled cucumbers, and canned green peas. Stir and add most of the sauce. Check the consistency and add more sauce if needed. Stir. Add chopped dill if needed. Serve and decorate with peas or other vegetables.
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