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Fried potato salad

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Ingredients for 4 servings:

  • 4 tbsp butter
  • 800 g potatoes, waxy, in slices about 5 mm thick
  • 4 onions, red, sliced
  • 8 bay leaves
  • 12 tbsp vegetable broth
  • 2 tbsp coarse-grained mustard
  • 2 tbsp sweet mustard
  • 6 tbsp vinegar (herbal)
  • 10 tbsp rapeseed oil
  • 4 tbsp chives, cut into rolls
  • Salt
  • black pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Combine the potatoes, onions, and bay leaves with the butter. Place on a baking sheet lined with parchment paper and bake on the lowest rack of an oven preheated to 200 degrees Celsius for about 30 minutes, turning after 15 minutes. For the sauce, combine the broth, mustard, vinegar, oil, and chives well, and season with salt and pepper. While the potatoes are still warm, mix them with the sauce in a bowl, let it absorb briefly, and serve. This goes well with my oven-baked meatloaf with red and green pesto, for example.

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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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