Potato salad "Waltraud"

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 150 ml beef broth, warm
• 6 tbsp vinegar from vinegar essence
• 2 tbsp oil
• 3 tbsp Cremefine
• 1 tbsp mustard, extra hot if desired
• 1 pinch(s) of sugar
• Salt and pepper, white
• 2 m.-sized onion(s)
• ½ Cabanossi
• 1 pinch of dill
• Parsley
• chives

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Briefly wash the potatoes and boil them in their jacket potatoes. Meanwhile, peel the onions and chop them very finely. Cut the Cabanossi into small slices and quarter the slices. Mix the stock, vinegar, and oil in a bowl. Add the mustard, sugar, dill, and salt and pepper to taste. Stir in the Cremefine. Add the onions and Cabanossi. Peel the potatoes while they are still slightly firm, immediately cut them into not too thick slices, and toss with the marinade. After about 15 minutes, the salad should be cooked through. If desired, moisten the salad with a little more stock and/or Cremefine. To serve, chop the chives and parsley and sprinkle over the salad.