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Potato salad all green

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Ingredients for 3 servings:

  • 1 kg potato(s), waxy, small
  • 1 bunch of chives
  • 1 bunch of flat-leaf parsley
  • 1 onion(s)
  • Vinegar
  • Salt
  • black pepper
  • some olive oil
  • 1 cup water
  • Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Potato salad with a twist – light and fresh

Boil the potatoes in their jacket potatoes. During this time, add 1 cup of water (about 150 ml) to a generous seasoning of vinegar, salt, pepper, and sugar. The broth should have a strong sweet, sour, and salty flavor. Add the finely chopped herbs (or frozen herbs). Dice the onion and add it as well. Peel the potatoes, slice them, and add them warm (!) to the herb sauce. Let them cool, add a little olive oil, and perhaps a little more salt and vinegar to taste. The potatoes will absorb all of the broth. Serve with fried fish or use the salad as a grilled side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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