Original Viennese potato salad

Ingredients for 4 servings:

• 500 g potatoes
• ½ liter beef broth, hot
• 3 tbsp vinegar, neutral
• Salt
• Pepper, freshly ground
• Sugar, freshly ground
• 1 onion(s), finely chopped, larger
• 3 tbsp oil, neutral
• ½ onion(s), red, cut into fine rings, for garnish

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the potatoes, place them in cold water, and boil. Peel and slice the potatoes while they’re still hot. Pour the hot beef broth over them and mix gently. If you don’t want a thick sauce, use waxy potatoes. Season with vinegar, salt, pepper, a little sugar, and perhaps finely chopped parsley, not forgetting the finely chopped onion. Then drizzle with the oil. The red onion rings serve as a garnish. Once everything is cooked through, mix in lamb’s lettuce, which should, of course, be cleaned and crisp, as it wilts quickly anyway. Tip: If you like, you can also garnish with chives; I don’t do this. Info: Sugar is important in all Viennese salads, but I prefer it only in green salads. You should definitely try the potato salad with sugar, too.