Viennese potato salad

Ingredients for 4 servings:

• 500 g potatoes (salad potatoes, preferably bacony)
• 1 onion(s), red
• e.g. sunflower oil
• e.g. vinegar (Hesperides vinegar)
• n. B. water
• e.g. tarragon mustard
• some sugar or sweetener
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

– the real one –

Boil the potatoes until soft, drain the water, and let cool. In the meantime, peel the onion and dice it into small pieces. Peel the potatoes while they’re still lukewarm and slice them – ideally straight into the salad bowl. Add the diced onion and mustard to taste. Pour the oil (more than you would normally add to a salad, as the warm potatoes absorb the oil) and the vinegar diluted with water over the potatoes. Finally, sweeten with a little sugar or sweetener. Mix everything well, and there you have it: authentic Viennese potato salad. In winter, you can also refine it with lamb’s lettuce. It goes best with Wiener Schnitzel, but in summer it also makes a delicious main course.