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North Hessian potato salad with sour cream

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Ingredients for 5 servings:

  • 1 kg potatoes, mainly waxy
  • 2 cups of sour cream, approx. 200 g each
  • 1 bunch of chives
  • 5 tbsp vinegar
  • Meat broth or vegetable broth, 1 small cup
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

First, boil the potatoes and let them cool. (I always use jacket potatoes, but boiled potatoes work too.) Peel the potatoes and cut them into approximately 8 mm thick slices. Then pour the hot meat broth and vinegar over the potatoes. Now mix the sour cream and the finely chopped chives and add them to the bowl. Season the salad with salt and pepper and toss everything gently. If you like, you can also add boiled eggs and cucumbers. This salad tastes best served chilled!

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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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