potato salad

Ingredients for 6 servings:

• 1 kg potato(s), waxy
• ½ liter of water
• 1 small onion(s)
• 1 tsp broth, instant
• 1 tbsp mayonnaise
• 1 tsp mustard, tarragon
• 1 tbsp vinegar, apple or wine vinegar
• n. B. Pfeffer
• 1 tsp salt
• 2 tbsp chives, finely chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Gregor’s potato salad

Peel the potatoes and cut into approximately 4mm thick slices. Place them in a saucepan, just enough to cover with water, and season with half a teaspoon of salt. Bring the potatoes to a boil and simmer on low heat for about 10 minutes. (The potatoes should be just tender, but definitely not falling apart!) While the potatoes are cooking, prepare a marinade in a salad bowl using diced onion, mayonnaise, vinegar, mustard, 1/2 teaspoon of salt, pepper, and chives. Strain the potatoes and reserve the cooking water. Dissolve the soup seasoning in half of the cooking water (approx. 1/4 liter) and mix it into the marinade along with the potatoes. Cool the salad and let it rest for at least one hour. At first, the salad will be swimming in liquid, but this will be absorbed by the potatoes.