Potato salad à la Martinez

Ingredients for 5 servings:

• 1 kg potatoes, waxy
• 2 onions
• 5 gherkins, chopped or finely chopped
• some parsley, chopped
• some chives, chopped or finely chopped
• 1 tsp paprika powder
• some pepper
• some salt
• possibly seasoning
• some Maggi
• 100 ml beef broth
• 1 cup crème fraîche
• ½ tube(s) mayonnaise
• 2 tbsp mustard, hot
• 100 ml vinegar
• possibly chili pepper(s), finely chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

not for calorie counters

Cook the potatoes until al dente and peel while still warm. Pour the lukewarm beef stock into a bowl or dish. Slice the potatoes and let them simmer in the stock. Add the onions, gherkins, parsley, chives, and—if you like it spicy—the chopped chili pepper. Season with salt, pepper, ground spice, paprika, and Maggi. Mix with the vinegar, then stir in the mayonnaise, mustard, and crème fraîche. Season to taste and refrigerate as long as possible. Let stand for at least 30 minutes (1 hour is better) before serving. The salad is tastiest served the next day.