Name: Potato Salad
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 4 portions
Ingredients: 800 g potatoes; 2 pcs carrot; 1 pc parsley root; 150 g celeriac; 3 pcs eggs; 1 pc onion; 4 pcs pickled cucumbers; 100 g green peas; 180 g mayonnaise; 1 tablespoon wholegrain mustard; 1 teaspoon vinegar; 1.5 l water; 1 teaspoon salt; black pepper

Step by step process

Preparation

1
A good potato salad starts with well-cooked potatoes. Scrub them thoroughly in their skins, place them in a pot, cover with cold water and cook until tender, about 20 minutes depending on size. Pierce one with a knife. It should slide in easily.
TIP:
Cook the potatoes in their skins in salted water, starting from cold water, so they cook evenly. Adjust the cooking time to their size and check doneness with the tip of a knife. After draining, let them cool briefly, then they will be easier to peel.
2
Cook the carrots, parsley root and celeriac in salted water until just tender. They should stay firm so they hold their shape in the salad.
TIP:
Cook vegetables only until al dente so they stay firm. Cut them into similarly sized pieces and drain them immediately once done, or briefly cool them to stop them from softening further.
3
Hard-boil the eggs for nine to ten minutes. Cool them at once under cold water, then peel.
TIP:
Boil the eggs for 9 to 10 minutes once the water reaches a boil, depending on their size. As soon as they are done, cool them in cold water to stop further cooking and make them easier to peel. The yolk will also stay tender instead of becoming overcooked.
4
Let the cooked potatoes cool briefly, then peel and cut them into small cubes. Cut the vegetables, eggs, onion and gherkin the same way.
5
Drain the peas and let them dry well. Otherwise they thin the dressing and the salad loses its creaminess.

Seasoning and Resting

6
In a bowl, gently combine the potatoes, root vegetables, eggs, onion, gherkin and peas. Fold from the bottom up so the pieces stay as intact as possible.
7
Add the mayonnaise, mustard and a splash of vinegar. Season with salt and freshly ground black pepper, then mix everything lightly.
8
Cover the salad and chill it for at least an hour, ideally overnight. The flavors will meld and the dressing will turn pleasantly mellow.