John Myers
Ingredients for 4 servings:
- 1 kg potatoes, waxy
- 2 m.-sized onion(s)
- 2 large garlic cloves, possibly fresh
- 20 g herb butter, alternatively butter, maybe a little more
- 1 tbsp salad herbs
- e.g. salt and pepper
- some vinegar, of your choice
- ½ cup vegetable broth, strong
- some olive oil
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes
a new variant
Boil the potatoes with their skins on and let them cool. You can even use boiled potatoes from the day before. Peel the potatoes and slice them. Peel the onions and garlic. Cut the onion into quarters, for example, and the garlic into very small dice. Melt the herb butter in a pan and sauté the onions and garlic for about 3-5 minutes (do not let them brown!). Make a rich vegetable broth. Add everything to the potatoes, mix well, and season to taste. Add a little vinegar and olive oil, if desired. It’s difficult to give exact amounts of salt and pepper, as everyone has different salt needs. I use about a good teaspoon. Let it sit for at least 1 hour, preferably 2 hours, and season again before serving. You can also mix this potato salad with cucumbers or sliced endive. Serves 3-4.
Facebook Comments