Salads for grilling
Potato salad always works. Especially when it comes from the Springform and not from the bowl. Prepare today, eat tomorrow - the quick recipe.
The classic grilled salads: potato salad - but not from the bowl, but from the Springform. Yes exactly! We have been inspired by the Americans and are happy about an original American potato salad.
Potatoes always go. Especially when they find themselves in a quartet of crunchy vegetables, tender cheese and a creamy sauce. The special about our potato salad? His form! Looks like a cake, tastes like a salad. The American potato salad - always good for a surprise.
Morning will be grilled. And that's exactly why we prepare our American potato salad today. Cooking today, eating tomorrow - it could not be easier! A little tip: use salad cream instead of mayonnaise. Tastes spicier.
American potato salad
Ingredients (10 people)
2.5 kg potatoes, 8 eggs, 1 red pepper, 1 onion, 200 ml vegetable stock, 100 ml fruit vinegar, 2 tablespoons mustard, salt, pepper, 100 g mayonnaise or salad cream, 100 g whole milk yoghurt, 1 bunch chives, 250 g small gherkins, 150 g gouda cheese, cling film
1. Wash potatoes and cook in boiling water for about 20 minutes. Cook the eggs in boiling water for about 10 minutes. Clean, wash and dice the peppers. Peel onion and chop finely. Stir broth, vinegar and mustard, season to taste with salt and pepper.
2. Drain the potatoes, peel and chop them, adding directly to the marinade. Add the peppers and onion. Marinate potatoes for about 1 hour. Mix the salad cream and yoghurt, season with salt and pepper. Drain eggs, peel and dice. Wash chives, shake dry, cut into small rolls. Slice the cucumbers. Grate cheese roughly.
3. Mix marinated potatoes and other prepared ingredients. Distribute in a springform pan with tube bottom insert. Press on salad, cover with foil and refrigerate overnight. Approximately Remove from the fridge 1 hour before serving. Just pour the potato salad on a plate just before serving.