Vegetable potato salad

Ingredients for 4 servings:

• 1 kg potatoes
• 1 onion(s), red
• 4 gherkins
• 1 apple
• 1 kohlrabi and/or bell pepper
• cress
• dill
• 2 tbsp olive oil
• ½ cup cucumber juice
• 1 tbsp vinegar (apple cider vinegar)
• Salt and pepper from the mill

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

as a side dish or main course

Boil and peel the potatoes. Cut the vegetables and potatoes into bite-sized pieces and toss them in a bowl with the pickle juice, apple cider vinegar, salt, and pepper. It’s best to let the salad sit for a few hours, even overnight. Just before serving, add the oil and herbs and season to taste. The salad can be eaten as a main course in summer or with sausages, meatballs, or fried salmon. For a variation, you can also stir in the fried salmon hot from the pan, as well as some fried bacon (in this case, it’s also recommended to briefly fry the onions and apples with it). The oil can then be removed from the pan.