Sweet and sour potato salad without mayonnaise

Ingredients for 8 servings:

• 2 ½ kg potatoes
• 1 liter of water
• ¾ liter vinegar
• 1 tsp pepper
• 3 tbsp sugar (more if needed)
• 125 ml oil
• 3 onions (more if needed)
• 2 eggs
• Chives and parsley to taste
• possibly pickled gherkins
• 2 tbsp cornstarch (cornflour)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

according to a recipe from my grandmother

Boil and peel the potatoes. Bring water to a boil with vinegar, sugar, pepper, and oil. Dice the onions and add them. Mix the cornstarch with the eggs and stir in a little water. When it’s boiling, remove from the heat and stir into the stock, then bring to a boil briefly. Then remove the pot from the heat and chop the potatoes. Add the finely chopped parsley and chives. Let it simmer!! We usually make this potato salad in the summer because mayonnaise is always a bit of an issue in warm weather. Don’t be intimidated by the amount of liquid. It won’t be a soup, as the liquid will thicken due to the cornstarch/egg mixture.