Potato salad made from small, whole potatoes

Ingredients for 6 servings:

• 1 ½ kg potatoes (triplets), waxy
• salt water
• 1 liter meat broth
• 1 small jar of mayonnaise
• 1 cup sour cream
• 3 tbsp chives, cut into rings
• 2 tbsp vinegar (raspberry vinegar)
• 1 tsp black pepper from the mill
• 1 tsp sea salt
• 1 dashes sweetener

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

little effort and super tasty

Wash the potatoes thoroughly (small, early potatoes are best) and boil them with the skin on in salted water for 15-20 minutes. Pierce the largest potato with the tip of a knife to test whether it is cooked. Drain, halve each potato with the skin on (if there are larger ones, cut them into thirds as well), and pour the hot meat broth over them. Let stand for at least half an hour. For the marinade, whisk the mayonnaise with the sour cream, raspberry vinegar, chives, pepper, salt, sweetener, and 2 tablespoons of the meat broth. Carefully drain the potatoes (so that the skins do not come off too much) and toss them with the marinade. Serve lukewarm or let them marinate in the refrigerator for a few hours (or overnight).