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Potato salad with horseradish

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Ingredients for 2 servings:

  • 500 g potato(s), waxy
  • 1 onion(s)
  • 250 ml vegetable broth, hot
  • 4 tbsp vinegar (white wine vinegar)
  • Salt and colored pepper from the mill
  • 1 pinch(s) of sugar
  • ½ cucumber(s)
  • 5 tbsp oil
  • 2 tbsp horseradish, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light, tastes lukewarm or cold

Wash the potatoes and cook in plenty of salted water for about 20 minutes until tender. Drain and let cool slightly. Peel and dice the onion, mix with hot vegetable stock and white wine vinegar. Season with salt, pepper, and sugar. Peel and slice the potatoes. While still warm, mix them into the hot marinade and let stand for at least 15 minutes. Peel the cucumber into strips and slice them. Season the potato salad to taste and stir in the oil. Just before serving, stir in the cucumber slices and freshly grated horseradish.

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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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