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Potato salad with a twist

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Ingredients for 4 servings:

  • 500 g potatoes
  • 1 large onion(s), red
  • 250 ml beef broth
  • 5 tbsp vinegar
  • 1 tbsp oil
  • 1 tsp mustard (Dijon)
  • 1 pinch of salt
  • 1 pinch(s) of pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Boil the potatoes with their skins on until al dente. Peel and finely chop the onion. Heat the beef broth and mix well with salt, pepper, vinegar, oil, and mustard. Peel the warm potatoes, cut into 5 mm thin slices, and add to the still-warm marinade. Mix gently. Seal the salad in an airtight container and marinate in the refrigerator for at least 2-3 hours, stirring gently every half hour (during this time, the potatoes will absorb almost all of the marinade). Remove the salad, toss with the onions, and serve.

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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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