Fruity Potato Salad

Boil boiled potatoes. . .

1. Wash the potatoes, peel and cut in half lengthways. Prepare in cold salt water so that they are just covered with water. Cover and bring to the boil, reduce the heat and simmer for 5 minutes. Switch off the ceramic hob. Cover and let stand for another 10 minutes. Then pour it off, shake it up and put it back on the switched-off ceramic hob. *

. . . Marinade zubereiten . . .

1. While the potatoes are simmering, peel the onions again with or without tears in their eyes. Cut into small cubes. Briefly bring the onion cubes and the finished vegetable stock to the boil in a second saucepan. Switch off the hotplate. Stir in the vinegar and mustard. Season well with salt, pepper and sugar.

. . . Salzkartoffeln mischen . . .

1. Slice the potatoes and place in a large salad bowl. Mix with the marinade and let it steep until the other ingredients are added.

. . . und jetzt wird alles „zusammengemehrt“.

1. Peel the cucumber and cut the ends. Thinly slice or slice the cucumber. Wash the tomatoes, dry them and use a “normal” apple cutter to cut out the flower base and seeds. Cut the tomatoes into small pieces.
2. Stir the olive oil into the potato slices in the bowl. Fold in the cucumber slices, tomato pieces and 6 herbs. Season the fruity potato salad again with salt, pepper and sugar. Arrange nicely in a salad bowl and serve with grilled meats, fried fish, meatballs, schnitzel, etc.
3. * This cooking method only applies to the electric range. For gas stoves, the usual method of preparation, i.e. boiling potatoes for 15-20 minutes, should be used.

Koch-Sepp tip:

1. In the photo the fruity potato salad is served with fried fish. See my recipe “All-round potato salad with fried fish”.

Enjoy it and turn off the stove!