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Light potato salad by Sarah

updated

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Ingredients for 4 servings:

  • 800 g potato(s), waxy
  • Salt
  • 200 ml broth, hot
  • 3 apples, red-skinned
  • lemon juice
  • 4 spring onions
  • 1 can corn (425 g)
  • 4 gherkins
  • 4 tbsp rapeseed oil
  • 2 tbsp Balsamic vinegar, lighter
  • Salt
  • pepper
  • Sugar
  • 1 bunch parsley, flat

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

easy and quick to prepare

Wash the potatoes thoroughly and cook them in boiling salted water. Peel while still hot, slice, and pour over the broth. Wash, quarter, and wedge the apples. Sprinkle the wedges with a little lemon juice. Trim, wash, and finely slice the spring onions. Drain the corn and slice the gherkins. Mix the oil with the vinegar and season with salt, pepper, and sugar. Mix with the salad ingredients. Wash the parsley, pick off the leaves, roughly chop, and mix with the salad. Let everything marinate briefly.

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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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