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Potato salad with nut flavor

updated

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Ingredients for 4 servings:

  • 1 kg potato(s), waxy
  • 2 medium-sized onions, diced
  • 250 ml vegetable stock, instant
  • 5 tbsp apple cider vinegar
  • 150 g arugula
  • 2 tbsp sesame oil, dark
  • 1 tsp, heaped mustard, grainy
  • 2 tbsp oil
  • n. B. Salt and pepper, black, ground

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Without nuts

Boil the potatoes in plenty of salted water, drain, rinse, and peel while still hot. Add the diced onion, vegetable stock, and vinegar to the hot potatoes. Roughly chop the arugula and mix it into the potato salad. Finally, mix the two oils with the mustard and pour over the potatoes. Then let it sit in the refrigerator for 20 minutes.

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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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