Franconian Potato Salad
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 1 onion (s)
- 6 tablespoon vinegar (wine vinegar)
- 1 teaspoon mustard
- 2 tablespoons oil
- salt and pepper
- 125 ml meat stock, hot
- 1 bunch chives
- sugar
Print Recipe
Pin Recipe Instructions
- Ebbirn or Bodaggnsolod is a preferred accompaniment to sausages, baked fish and meat dishes in Franconia.
- Brush off the potatoes (the Bamberg croissants are best!) And cook in a saucepan covered with water for 30 minutes after boiling. Drain, rinse with cold water and peel. Cut into slices while still warm.
- For the marinade, peel and finely dice the onion. Mix the vinegar, mustard, oil, salt, sugar and pepper, mix in the onion cubes and the meat stock and pour hot over the potatoes. Mix carefully.
- Let the salad steep for 20 minutes and season to taste again. Sprinkle with the chives cut into rolls before serving.
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