Sour potato vegetables

Ingredients for 2 servings:

• 800 g potatoes
• 2 tbsp Balsamic vinegar, white
• 200 ml water, hot
• salt and pepper
• ½ tsp instant broth, as desired
• 3 tbsp oil
• 60 g lard
• 30 g flour
• 2 bay leaves
• 2 tbsp Balsamic vinegar, white
• 250 ml water

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 1 hour

the recipe comes from a Munich restaurateur

For the Bavarian potato salad, boil the potatoes in their skins, let them cool slightly, peel, and chop them. Mix them well in a bowl with salt, pepper, vinegar, and oil, along with the broth dissolved in the hot water. Do not add any onions! Cover the finished potato salad and refrigerate overnight. The next day, make a dark roux from the lard and flour, carefully pour in cold water, and quickly stir until smooth. Add two bay leaves and simmer for a few minutes. Remove the bay leaves—it’s better than having them on your plate—and stir in the cold potato salad from the previous day. Add a little more liquid if needed, taste, and season with salt, pepper, and balsamic vinegar if desired. If you like, you can also add a little instant broth. I used to make this sour potato dish from freshly boiled boiled potatoes, but it doesn’t taste half as good as the Munich landlady’s. As soon as it gets cooler again, I always prepare a larger portion of potato salad so that I can make this delicious recipe the next day.