John Myers
Ingredients for 4 servings:
- 800 g potatoes, waxy
- 1 tsp vegetable stock powder
- 2 small onions
- 3 tbsp oil
- e.g. salt and pepper
- Sugar
- 1 tbsp mustard, medium hot
- 4 tbsp white wine vinegar
- 1 cucumber(s)
- 1 bunch of chives
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes
Boil and peel the potatoes. Slice the potatoes while still warm. Meanwhile, dissolve the stock in 400 ml of hot water. Peel and finely dice the onions, and sauté in 1 tablespoon of hot oil for about 3 minutes. Sprinkle with 1-2 teaspoons of sugar and caramelize lightly. Deglaze with stock, stir in the mustard, vinegar, and 2 tablespoons of oil. Season well with salt and pepper. Pour hot over the potatoes and mix gently. Let stand briefly. Wash the cucumber and slice or finely. Wash the chives, shake dry, and cut into rolls. Mix the cucumber and chives into the salad. Traditionally eaten with fried Maultaschen (ravioli) or Fleischküchle (meatballs).
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