INGREDIENTS

• 1 kg waxy salad potatoes
• 4 eggs
• 1 small cucumber (approx. 250 g)
• 1 bunch of radishes
• 150 g gherkins
• 1 red onion
• 1-3 cloves of garlic, to taste
• ½ bunch of flat-leaf parsley
• 200 g salad mayonnaise
• 100 g natural yoghurt
• 1 tbsp medium hot mustard
• salt, pepper

PREPARATION

Boil potatoes in their skins in water, drain and peel while still warm. Hard boil eggs. Wash and clean cucumber and radish. Drain gherkins and measure out about 100 ml of gherkin stock and set aside. Peel onion and cut in half. Peel garlic. Wash parsley, shake dry, pluck leaves and chop finely.

Combine mayonnaise, yogurt, mustard, gherkin stock and chopped parsley and season vigorously with salt and pepper.

Grate the garlic on the fine grater of the ZWILLING Z-Cut Multi Grater into the storage box using the finger protection. Grate the onion on the medium grater into the storage box using the finger protection. Add the garlic and onion to the dressing and stir in.

Place the slicing insert in the Multi Grater and place it directly over a bowl, such as ZWILLING FRESH & SAVE Container M or L. Slice potatoes, cucumbers and radishes directly into the bowl. Peel and chop eggs, set aside some for decoration, and add remaining eggs to salad ingredients. Pour dressing on top and mix everything well together and season with salt and pepper.

Chill the potato salad for at least 2 hours, then mix well again and season to taste with salt and pepper. Decorate with the remaining eggs and serve.

It goes well with sausages or grilled meat.

TIP

The potato and cucumber salad can be prepared in advance. With the help of the ZWILLING FRESH & SAVE vacuum system, the salad needs only half the time to marinate when stored in a vacuum.