Calories
267 kcal
Protein
11.6 g
Fat
7.1 g
Carbohydrates
41.8 g
Fill a pot with water, add eggs. Bring to a boil. As soon as the water boils, cook again for about 10 minutes. Then drain water, pour in cold water and peel. Separate yolks from whites.
Wash the potatoes under running water, then peel and cut into small pieces. Transfer the potatoes to the pot, fill with water and add salt. Cook for about 20 minutes until tender. Finally, drain the water and let the vegetables cool.
Rinse the radish, celery and herbs in cold water. Then finely cut.
Peel the onion, then finely cut.
Finally cut the egg whites.
Cut the pickled cucumber into rings. Mash the yolks with a fork. Add mustard, marinade, mayo and milk. Stir well.
Combine all ingredients to a large bowl. Mix well. Season to your taste.
To cool a hot potato, transfer it to the large bowl and pour in ice. This method preserves the color and taste of potatoes.
Bon Appetit!
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