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Colorful potato salad

updated

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Ingredients for 2 servings:

  • 600 g potato(s), waxy
  • 1 bunch of basil
  • 1 small onion(s)
  • 4 tbsp vegetable broth
  • 2 tbsp oil
  • 3 tbsp sour cream
  • 4 tbsp vinegar
  • 1 tsp mustard, medium hot
  • 1 bunch of radishes
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the potatoes and boil them in their skins in a little salted water for about 25 minutes. Drain, peel while still warm, and slice. Peel and finely dice the onion. Wash the basil and finely slice it. For the vinaigrette, combine the oil, broth, vinegar, sour cream, and diced onion with salt, pepper, and mustard. Mix with the basil and the still-warm potatoes and let stand for 10 minutes. Meanwhile, wash, trim, and finely slice the radishes. Mix them into the salad and serve. Substitution tip: Instead of basil, you can also use arugula or wild garlic.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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