Cheese and potato salad with mandarins

Ingredients for 6 servings:

• 1 kg jacket potatoes
• 1 can/n tangerine(s), filleted
• 250 g cheese (Edam)
• 2 tbsp oil (sunflower oil)
• 2 onions
• 100 ml vegetable stock
• 80 ml vinegar (white wine vinegar)
• salt and pepper
• 1 pinch(s) brown sugar
• 1 bunch lemon balm

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Especially suitable for warm summer days, as it does not require mayonnaise!

Boil the potatoes, let them cool slightly, peel them, and slice them. Cut the cheese into small cubes. Add the cheese and mandarin segments to the potato slices and mix gently. Heat the sunflower oil in a pan and sauté the peeled and diced onions until translucent. Add the stock, vinegar, and a generous splash of mandarin juice, heat through, and season generously with salt, pepper, and sugar. Pour the dressing over the potato salad, mix gently, and season again to taste. Wash the lemon balm, shake dry, pick off the leaves, and fold into the salad.