Mixed potato salad with endive

Ingredients for 4 servings:

• 8 m.-sized potatoes, waxy
• 1 m.-large onion(s), red
• 1 clove(s) garlic
• 1 tsp, leveled caraway seeds, whole or ground
• 2 tbsp vinegar – essence, white
• 1 tsp, levelled sugar
• Salt and pepper from the mill
• 2 tbsp oil
• 1 cube of stock, fat
• n. B. water
• e.g. chives
• possibly belly bacon (Wammerl), lightly smoked
• 1 small head of lettuce (endive)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Boil the potatoes, peel them, and let them cool slightly. Then cut them into slices (approx. 0.5 cm). Finely dice the onion and finely chop or press the garlic. Let them infuse with the caraway seeds in the vinegar dressing. For the dressing, mix the vinegar essence, 1/2 small cup of warm water, salt, pepper, and a little salad oil. Mix in the lukewarm potatoes. Pour a little hot water over the stock cube and sugar, stir until the cube dissolves, and then pour over the potatoes. Drizzle with a little more oil and mix everything well, seasoning with a little more vinegar, salt, and pepper if desired. Finely chop the washed endive and mix it into the potato salad, then sprinkle on some finely chopped chives. The potato salad should never be too dry and should always be served lukewarm. One more tip: Mix in some lightly roasted bacon cubes (Wammerl), but without the rendered fat – this gives it a very good flavor. Serve with a breaded schnitzel or meatball and a wheat beer.