John Myers
Ingredients for 4 servings:
- 1 kg potatoes, mainly waxy, freshly cooked
- 1 onion(s), finely chopped
- 1 cup vegetable broth, hot (approx. 125 ml)
- 2 tbsp vinegar
- 3 tbsp rapeseed oil
- 1 tsp salt
- pepper
- possibly mustard or salad herbs
- ½ cucumber(s)
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes
very simple and absolutely successful
Peel the freshly cooked, still lukewarm potatoes and slice them into a large bowl. Heat the vegetable broth and add the vinegar to the hot vegetable broth. From now on, pay close attention to the exact order of the other ingredients! Sprinkle the sliced potatoes first with salt, then the finely chopped onion, and, if desired, ground pepper or salad herbs. Pour the hot broth-vinegar mixture over everything, and finally drizzle with the oil. Carefully mix everything together using 2 tablespoons. Let the salad stand in a warm place for a while (at least 1 hour). Rinse the cucumber with its skin under hot water and, using a mandoline, thinly slice it into the potato salad. Mix gently again! Tips: The hot broth takes the pungency out of the onion and dissolves the salt and pepper. The oil is always added last to potato salad so that the potatoes can absorb moisture “in advance” and the oil is evenly distributed. If you want to add mustard, it also needs to be dissolved in the broth and vinegar mixture. Sometimes my grandmother used cream (condensed milk) instead of oil.
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