Potato Salad with Turkey

Ingredients

• 4 eggs
• 500 g waxy potatoes
• 400 g turkey breast fillet
• 4 tbsp rapeseed oil
• Salt
• white pepper
• 400 g pickled cucumbers
• 3 sweet apples (e.g., Jonathan)
• 2 tbsp lemon juice
• 2 red onions
• 200 g salad cream
• 4 handfuls of watercress

Instructions

1. 1.

   Cook the eggs for about 10 minutes, then let them cool. Wash the potatoes and cook them for about 20 minutes until tender. In a pan, sear the turkey breast in rapeseed oil over low heat, turning occasionally for about 10 minutes; season with salt and pepper. Let it cool before slicing into strips.

2. 2.

   Drain the pickled cucumbers and reserve some brine. Slice the cucumbers. Wash the apples, core them, and cut into thin slivers. Drizzle with lemon juice. Peel the onions, halve lengthwise, and slice into rings.

3. 3.

   Peel the eggs and quarter them. Peel the potatoes and slice them.

4. 4.

   Whisk the salad cream with 2–3 tbsp of cucumber brine; season with salt and pepper. Spoon about 2 tbsp of dressing into a bowl. Layer apple slices on top, sprinkle half the watercress. Add potato slices. Drizzle another 1–2 tbsp of dressing. Arrange onion rings, pickles, and turkey strips over the salad, then spread remaining dressing. Top with egg quarters and garnish with leftover watercress.