Summary

Ingredients

• 1 ½ kg potato (s), waxy
• 2 shallot (s), (alternatively 1 large onion)
• 0.25 liter ¼ meat stock, (cubes)
• 0.25 liter ¼ vegetable stock, (cubes)
• 5 tablespoon oil (walnut oil)
• 4 tablespoon balsamic vinegar, white
• 2 tablespoon vinegar (white wine vinegar)
• 2 teaspoons mustard, medium hot
• salt and pepper
• sugar
• radish
• chives

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Instructions

1. Cook the jacket potatoes until done. Cut the onion into very small cubes and add to the salad bowl. Meat stock cubes in the dosage for 1 liter in
2. Bring ½ liter of water to the boil and pour ¾ of it over the onion cubes.
3. After about 3 - 4 minutes (the onion pieces are then lightly blanched) stir in the mustard, oil and vinegar. Season to taste with pepper, salt and possibly a little sugar.
4. Peel the potatoes, cut them into slices and add them to the stock while still hot. Fold through several times with the salad servers and let it steep for about 15 minutes. Then season again to taste and, if necessary, add a little broth or vinegar.
5. The lettuce becomes more piquant if you also fold in chives rolls.
6. Sprinkle the lettuce with radish sticks and chives and serve while still warm!
7. Alternative: Slice in the cucumber and fold in.
8. The potato salad serves as an accompaniment to fried fish or meat loaf, fried eggs, sausages and everything grilled.