John Myers
Ingredients for 4 servings:
- 1.2 kg potatoes, waxy
- 1 small onion(s)
- 250 ml vegetable broth, vegetable stock
- 1 tsp vinegar essence, white
- possibly oil, sunflower
- salt and pepper
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Franconian style – naturally without mayo AND figure-friendly
OK……. there really are lots of recipes for potato salad, but I haven’t been able to find our favorite homemade and favorite recipe for it in the CK – as I said: SO FAR So – and that’s why we’re getting started: Please make sure you use WAXY potatoes! Steam the potatoes preferably in a pressure cooker. It’s quicker and the potatoes retain all their flavor! Meanwhile, bring a quarter liter of vegetable stock (homemade or granulated – depending on your time and mood) to a boil in a small saucepan. Now peel the onion, dice it very finely and add it to the boiling stock. Cook briefly and then add a teaspoon of white vinegar essence. CAUTION – it tastes totally different with wine vinegar or something like that! Peel the cooked potatoes and cut them into small slices. Season with salt and pepper and add the prepared, now cooled (!) broth made from vegetable stock, vinegar and onions. Now mix everything well but carefully. CAUTION: In my experience, it’s easy to exceed the correct amount of pepper, so it’s best to taste and adjust the seasoning a little more often! The sunflower oil isn’t really necessary—if you like, you can always try it out and see for yourself. You can add more oil or leave it out, depending on your taste… whether you’re weight-conscious or not… the potato salad tastes AMAZING even without it! Tip: If you really do have some leftovers… just heat them up briefly in the microwave and they’ll taste almost as good as freshly made the next day!
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