Potato Salad with Corn and Pickled Cucumbers

1. 1 Eggspack 10 pcs ≈ $1.93 0.5 pcs
2. 2 Canned sweet cornpack 340 g ≈ $1.00 85 g
3. 3 Parsleypack 50 g ≈ $1.50 8 g
4. 4 Vinegar 9% 5 ml
5. 5 Potatoes≈ $2.19 per kg 65 g
6. 6 Pickled gherkinspack 370 g ≈ $3.00 30 g
7. 7 Red onion≈ $3.00 per kg 25 g
8. 8 Sunflower oil 5 ml
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the potatoes⁵ until tender (20 minutes) and the eggs¹ hard-boiled (10 minutes), then cool completely.

2. Cut the potatoes⁵ into large chunks and the eggs¹ into quarters.

3. Drain the corn in a colander, discarding the liquid.

4. Chop the cornichons into small cubes, slice the onion into half-rings, and finely chop the parsley³.

5. Combine everything, season with salt, and toss with vinegar and oil.