John Myers
Ingredients for 2 servings:
- 500 g potatoes
- 2 onions, diced
- ½ jar gherkins, diced
- 1 ½ cup(s) vegetable broth, strong
- some mustard
- some cucumber water
- some vinegar
- some oil
- e.g. salt and pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 45 minutes
vegan, without mayonnaise
To make the potato salad, boil the potatoes in plenty of boiling water, peel them, and cut them into slices about 0.5 cm thick. Add the diced onions and gherkins to the potatoes. Mix the hot vegetable broth with the vinegar, oil, mustard, salt, pepper, and pickle juice and pour it over the salad. The vinaigrette should be as strong as possible, as it absorbs well into the potatoes. Stir the potato salad thoroughly and let it sit for at least 3 hours, stirring occasionally. If the salad becomes too dry, add a little more hot broth and adjust the seasoning if desired. Sausages, bolognese, meatballs, ribs, or steaks all go well with this. My grandma’s potato salad—and my absolute favorite.
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