Potato salad, warm and without mayonnaise

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 40 g butter
• 40 g flour
• 1 m.-sized onion(s)
• 2 gherkins
• 2 tbsp vinegar
• 1 tsp sugar
• salt and pepper
• 2 m.-sized apples (e.g. Boskoop)
• 125 ml vegetable stock

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

very tasty with fried fish fillet

Boil vegetable stock and let it cool (this ensures a lump-free roux) or buy ready-made vegetable stock (in a jar). Boil the jacket potatoes, peel them, slice them, and place them in a large bowl. Season with salt and a little pepper. Dice the gherkins, peel and core the apples, and cut them into small pieces. Add both to the potato slices. Peel and dice the onions. Heat the butter in a saucepan and sauté the onions until translucent. Add the flour and mix. Add the cooled stock and whisk until smooth. Season with the pickle juice, vinegar, sugar, salt, and pepper. Pour the sauce over the potato slices. Mix carefully and let it sit for at least an hour. Then reheat it before eating (but it also tastes delicious when cooled). Tip: Prepare the jacket potatoes the day before; this way the salad will be ready while the fish is frying in the pan.