John Myers
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Classic Potato Salad
The perfect classic potato salad recipe with a picture and simple step-by-step instructions.
Classic potato salad
- 300 g Potatoes
sauce
- 50 ml Veal stock
- 1 Shallot
- 1 tbsp Rapeseed oil
- 1 tbsp Vinegar ~ ressi friend (a gift)
- Mustard to taste and taste
- 0,25 bunch Parsley
- Salt, gourmet pepper to taste
- 1 pinch Raw cane sugar
- Put the potatoes with their skins in a saucepan and fill with water, lightly salt. Bring everything to a boil and cook for about 25 minutes.
sauce
- In the meantime, peel a shallot and put it in a lightning chopper, chop it up. Take a small saucepan, add rapeseed oil and steam the crushed shellfish in it until translucent. Deglaze with the veal stock and heat together.
- Then take the pot off the stove and season with the vinegar, salt, gourmet pepper, raw cane sugar and mustard, season to taste.
Potato & sauce
- After the potatoes have been cooked, drain them and let them evaporate briefly or let them cool down. Peel and cut into one of them (for me Vegetable Fix) or in other words into slices and place in a bowl / deep plate. Pour the sauce over it while it is still warm.
- Stir and let steep for about 30 minutes. Finally, season the whole thing again, seasoning if necessary. Mix in a little rapeseed oil and sprinkle with the freshly chopped parsley, mix. I also served * my oven schnitzel.
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