John Myers
Summery Potato Salad
The perfect summery potato salad recipe with a picture and simple step-by-step instructions.
- 400 g Waxy potatoes
- 125 ml Vegetable broth
- 1 Pc. Onions small
- 0,5 tbsp Mustard
- 2 tbsp White balsamic vinegar
- 0,25 Pc. Cucumber
- 0,5 Bd Radish
- 1 Pc. Fresh tomato
- Pepper
- Salt
- 1,5 tbsp Rapeseed oil
- 1 tbsp Mixed herbs of your choice
- Cook the potatoes with the skin for approx. 20-30 minutes, peel them while they are still warm and cut them into slices. Put in the salad bowl.
- Chop the onion and add to the simmering vegetable stock. As soon as the onions are soft, stir in the mustard and vinegar. Pour the warm broth over the potatoes and turn carefully.
- Cut the cucumber and radishes into slices and the tomato into bite-sized pieces. Add everything to the sliced potatoes. Mix carefully and season with salt and pepper. Then add the oil, mix again and let it steep!
- After steeping (can be 3 hours!), Season again to taste, mix well and sprinkle the mixed herbs on top.
Tip:
- The salad (even in larger quantities) can be eaten as a side dish to grilled food!
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