John Myers
Ingredients for 4 servings:
- 750 g potatoes, waxy
- 2 onions, red
- 20 g margarine or butter
- possibly garlic, optional
- 250 ml broth, clear
- 150 g gherkins
- 1 bunch of chives
- 1 bunch of spring onions
- 1 bunch of radishes
- 3 egg yolks
- 1 tsp sugar
- 3 tbsp pickle juice from the pickles
- 2 tbsp lemon juice
- salt and pepper
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 55 minutes
simple and vegetarian, without mayo
Peel, wash, and slice the potatoes. Peel and finely dice the red onions (white ones work too, but red ones taste better), then sauté them in the butter or margarine until translucent. If you like garlic, you can also finely chop one or two cloves of garlic and sauté them until translucent. Prepare the stock, add it to the pan, and bring to a boil. Once boiling, add the potato slices to the stock, cover, and simmer for 10 minutes. In the meantime, dice the gherkins, finely roll the chives, finely chop the spring onions, and trim and slice the radishes. Whisk the egg yolks with salt, pepper, sugar, pickle juice, and lemon juice. Now remove the pan from the heat and stir the egg yolk mixture into the potatoes. Finally, add the gherkins, chives, radishes, and spring onions to the potatoes. Since this is a summer potato salad for me, I like to eat it cooled. To do this, I simply let it stand for a while. Since raw egg yolk is used, please exercise due caution. Of course, it can also be eaten warm. Potato salad is a great salad for a barbecue afternoon. But you can also eat it simply with sausages and mustard. For example, at Christmas, New Year’s Eve, or just as a snack.
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