potato salad

Ingredients for 6 servings:

• 2 kg potatoes, waxy
• 1 m.-large onion(s), finely diced
• 250 ml vegetable stock or chicken stock
• 3 tbsp white wine vinegar, milder, e.g. Marc de Champagne
• 2 tbsp Dijon mustard with green pepper
• 200 g mayonnaise, homemade or really good ready-made product
• 6 small gherkins, finely chopped
• some cucumber juice

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

A pan-German potato salad, because it uses little mayo and broth. A basic recipe suitable for beginners.

Boil the potatoes in their jacket potatoes with a little salt, drain and peel. Allow to cool, then slice thinly; do not slice, or the slices will be too thin. Bring the stock to a boil and cook the finely chopped onion for 2-3 minutes, then add the vinegar. Remove from the heat and allow to cool. Then whisk in the mustard. Pour the stock and onion mixture over the potato slices, stir in, and let it sit for a while. Cut the gherkins into small cubes and add to the mixture. Mix the mayo with the gherkin liquid and pour over the salad, carefully fold in, and let it sit. This is a basic recipe. In summer, I like to make it with dried and then pickled tomatoes (chopped into pieces), finely chopped spring onions, radish slices, or even olive pieces. It also works great with leftover steak or roast meat, fresh herbs, or even whatever you have in the fridge—some peppers, tomatoes, sliced ​​cucumber, etc. My soccer players like it just as it is with roasts or schnitzels, but the salad invites them to “play” with it.