Summary

Ingredients

• 8 medium potato (s), waxy
• 1 medium onion (s), red
• 1 clove garlic
• 1 teaspoon, leveled caraway seeds, whole or ground
• 2 tablespoon vinegar - essence, white
• 1 teaspoon, leveled sugar
• Salt and pepper from the mill
• 2 tablespoons oil
• 1 cube broth, fat
• water
• chives
• Possibly pork belly (Wammerl), lightly smoked
• 1 small Head lettuce (endive)

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Instructions

1. Boil the potatoes, peel them and let them cool down a little. Then cut into slices (approx. 0.5 cm).
2. Then cut the onion into fine cubes, finely chop or press the garlic. Let it steep in the vinegar dressing with the caraway seeds. For the dressing, mix the vinegar essence, 1/2 small cup of warm water, salt, pepper and a little salad oil.
3. Mix in the still lukewarm potatoes. Pour a little hot water over the stock cube and sugar, stir until the cube is dissolved and pour over the potatoes. Now add a little more oil and mix everything well, if necessary, add a little vinegar, salt and pepper.
4. Now finely chop the washed endive and mix it with the potato salad and sprinkle some finely chopped chives over it. The potato salad must never be too dry and should definitely be served lukewarm.
5. A little tip: Roasted pork belly cubes (Wammerl), but without adding the omitted fat - that gives a very good taste. Serve with a breaded schnitzel or meatballs and a wheat beer.