crumbly potato salad

Ingredients for 2 servings:

• 14 m.-sized potatoes
• 2 onions
• 2 tbsp mustard, hot
• 3 tsp mustard seeds
• 250 ml water, boiling
• 8 tbsp apple cider vinegar
• herbal salt
• Pepper, freshly ground
• 2 tbsp extra virgin olive oil
• 1 large apple
• 1 tbsp chives, cut into rolls

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 45 minutes

with mustard dressing and apple – without mayo

This amount is enough for 2 servings as a main course, without a side dish. With a side dish, the amount should be sufficient for 3 or 4 servings. Peel the onions, dice them finely, put them in a bowl and pour boiling water over them. I think this makes the onions tastier in the salad. Now add the mustard, mustard seeds and vinegar and season well with herb salt and pepper. Boil the potatoes with their skins on until tender, peel them and let them cool slightly. Now slice the potatoes and carefully toss them in the bowl with the dressing. I prepared the salad the day before and left it in the fridge overnight. The next day, I seasoned it again and may need to add a little more vinegar, water and spices, depending on how much liquid the potatoes have absorbed. Only then did I add the olive oil, a finely diced apple and the chives.