Dalmatian potato salad

Ingredients for 4 servings:

• 2 ½ kg potatoes, waxy
• 5 onions, red
• 1 jar capers, approx. 200 g
• salt and pepper
• 1 liter vegetable broth made from vegetable broth powder
• 1 tbsp mustard, medium hot
• some mineral water

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Boil the potatoes with their skins on until soft. Peel the potatoes, making sure they are not too small, and place them in a bowl. Peel the onions and cut them into approximately 2 cm long strips, and add them to the potatoes. Mix 1 liter of instant stock powder according to the manufacturer’s instructions and pour it over the still warm potatoes and onions. Season with salt and pepper to taste, add the mustard, and mix everything carefully. The potatoes will now absorb the moisture. If it becomes too dry, add a little mineral water as needed until a slightly moist mixture forms. Add the capers and fold in carefully. Let the potato salad sit for about 1 hour, then season again if necessary. The potato salad tastes excellent with grilled sea bream or steaks.