Bavarian potato salad

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 2 onions
• 3 stalks of chives
• 3 stalks of parsley
• 200 ml vegetable stock
• 3 tbsp spirit vinegar
• 2 tsp mustard
• 3 tbsp sunflower oil
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

simple and vegetarian

Wash the potatoes, cook with the skin on in boiling salted water for 20-25 minutes, peel and slice or carefully grate. Peel the onions, halve them, and finely dice them. Wash the chives and parsley, drain well, and slice the chives. Pick the parsley leaves and finely slice them. Bring the vegetable stock to the boil with the onions and vinegar, simmer for 5 minutes, pour over the warm potato slices, and toss in a large bowl until the potato starch has thickened the liquid. Mix the potato salad with the mustard and sunflower oil, and season with salt, sugar, pepper, and the remaining vinegar. Divide the potato salad between plates and sprinkle with chives and parsley, e.g., serve with fried chicken.