Danish potato salad

Ingredients for 4 servings:

• 1 ½ kg potatoes
• 1 large onion(s)
• 2 bunches of dill
• 4 eggs, hard boiled
• 1 jar beetroot (large jar), chopped
• 3 tbsp sugar
• 2 tbsp vinegar (white wine vinegar, white balsamic vinegar or raspberry vinegar)
• 3 tbsp vegetable broth
• 2 tbsp oil
• Salt
• 200 ml water, hot

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Boil the potatoes in their skins. Then peel and slice. Peel and finely dice the onion. Remove any coarse stalks from the dill and chop it not too finely. Dissolve the vegetable stock in the hot water. Mix together a marinade from the beetroot infusion, vinegar, stock, oil, and sugar, and season to taste with a strong sweet and sour seasoning. Mix the ingredients, including the beetroot, with the marinade. Peel the boiled eggs and cut them into eighths. Either carefully fold them in or garnish the salad with them before serving. It goes perfectly with kötbullar (small meatballs) with cranberries and a dollop of sour cream. The salad also goes well with grilled food. Note: The salad tastes just as good lukewarm as it does well when chilled. If it has been standing for a long time, the liquid can absorb too much. In this case, you can adjust the consistency to your liking with warm vegetable stock. You may also need to add more seasoning.