Potato salad with cress

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 1 m.-sized onion(s)
• 300 ml vegetable stock
• 4 tbsp vinegar (wine vinegar)
• 4 tbsp oil (sunflower oil)
• 60 g cress, picked
• 3 tbsp parsley, fresh, chopped
• ½ tsp mustard, medium hot
• Salt
• n. B. Vinegar (plum vinegar), a few dashes of it
• black pepper, freshly ground
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Steam the potatoes for about 20-30 minutes. Then peel and slice. Peel the onion and slice or slice into thin strips, half rings, or grate. Heat the vegetable stock together with the wine vinegar, sunflower oil, mustard, and a pinch of sugar. Add the onion strips and simmer for a few minutes. Pour the stock over the potato slices. Stir in freshly ground pepper, parsley, and cress. Season to taste with salt, if desired, and finish with a few splashes of plum vinegar. Tip: Since potatoes tend to absorb a lot of liquid, depending on the variety, it’s a good idea to make a little extra stock, vinegar, and oil to allow you to add more if needed.