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potato salad

updated

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Ingredients for 4 servings:

  • 1 kg potatoes, waxy
  • 400 ml vegetable stock
  • 3 tbsp vinegar (herbal)
  • 1 tbsp mustard
  • 4 gherkins
  • 2 onions
  • 1 apple
  • 2 eggs, hard-boiled
  • 1 tbsp dill, chopped
  • salt and pepper
  • sweetener

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Boil the potatoes with their skins on in salted water, peel, and slice. Boil vegetable broth with vinegar, add mustard, season with sweetener to taste, pour over the potato slices, and let it stand for about 15 minutes. Dice the gherkins, onions, and apple, mix with the salad, and season with salt and pepper. Slice the eggs, garnish the salad with them, sprinkle with dill, and serve. Delicious hot or cold.

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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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