Pickled Perfection: Winter Potato Salad Delight

Ingredients

• 1 kg (35 oz – 2,2 lb) potatoes
• 200 g (7 oz) onions
• 200 g (7 oz) pickled cucumbers
• 200 g (7 oz) pickled fibber peppers (optional)
• 150 g (5 oz) olives
• 50 ml (1,7 oz) vegetable oil
• 35 ml (1,2 oz) vinegar
• 5 hard-boiled eggs (optional)
• 2 tbsp parsley
• 1 tbsp dill
• salt and pepper to taste

Directions

1. Wash and boil the potatoes on their skin for 35 minutes.
2. Peel the potatoes from their skin, cut them into cubes, and add them in a large bowl.
3. Finely slice the pickled cucumbers and the pickled fibber peppers and add them over the potatoes.
4. Finely slice the hard-boiled eggs, if you consume eggs, and add them over the cut vegetables.
5. Make a vinaigrette out of 50 ml (1,7 oz) vegetable oil, 35 ml (1,2 oz) vinegar, salt and pepper.
6. Season with 2 tbsp of parsley and 1 tbsp of dill.
7. Serve.