German potato salad

3 servings
1 hour

How to make a German potato salad? Prepare all the necessary products. To prevent the eggs from bursting during the cooking process, take them out of the refrigerator in advance, wait until they become room temperature.

Wash the potatoes and eggs, put in a saucepan, fill with cold water and send to the stove. After boiling, reduce the heat to medium and cook until the potatoes and eggs are cooked. This will take about 15-20 minutes, depending on the size of the potatoes. You can check readiness using a toothpick. Drain the boiling water from the pan, cool the potatoes and eggs.

At this time, cut the cucumbers into not very thick circles. Peel and rinse the onions, chop them into small cubes. Any onion can be used for the salad, but I recommend taking red salad onions or shallots (if available), these onion varieties are softer and great for salads.

Peel the potatoes and eggs. So that there are no small particles from the shell on the eggs, I rinse the peeled eggs in cold water and dry.

Cut the potatoes into circles or cubes, as you like. Send the potatoes to a deep cup or salad bowl.

Grind the eggs as you wish, I cut the whole salad into circles.

Send pickled cucumbers to potatoes and eggs.

Next comes the queue of onions.

Add the mayonnaise and gently mix everything. Try for salt if not enough-add.

Sprinkle the finished salad with allspice or black ground pepper, as well as decorate with fresh herbs. Dill, parsley or schnitt onions are good.