in Germany

Delicious potato salad without mayonnaise

updated

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Ingredients for 4 servings:

  • 800 g potatoes
  • 1,250 ml vegetable stock
  • 250 g tomatoes
  • 1 bunch of spring onions
  • 3 gherkins
  • 4 tbsp balsamic vinegar
  • 6 tbsp oil (sunflower oil)
  • 1 bunch arugula
  • 1 tsp mustard, sweet

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes, peel while still hot, and let cool. Heat the broth and pour it over the potatoes. Let everything stand for 15 minutes. Then drain any excess broth. Cut the tomatoes into eighths, slice the spring onions into rings, and finely dice the cucumbers. Roughly chop the arugula. Fold everything into the potatoes. Mix the balsamic vinegar and mustard until smooth and season with salt and black pepper. Then stir in the sunflower oil. Pour the marinade over the salad, mix gently, and let stand for 30 minutes.

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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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