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Potato salad without mayonnaise

updated

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 3 onions
  • 400 ml beef broth
  • 4 tbsp apple cider vinegar
  • 1 tbsp mustard
  • 1 tsp sugar
  • 4 tbsp oil, e.g. rapeseed oil, sunflower oil…
  • 1 pack of garden herbs, frozen, approx. 50 g
  • 3 gherkins
  • 3 eggs, boiled

Instructions

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

Peel the potatoes and boil for 25 minutes. Dice the onions and sauté in a saucepan until golden brown. Pour in the beef broth, bring to a boil, and remove from the heat. Stir in the vinegar, mustard, pepper, and sugar. Mix in the sliced ​​potatoes. Let stand for at least 1 hour. Fold in the diced gherkins. Add the herbs. Place the quartered eggs on top.

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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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