One Pot Potato Salad
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s), raw
- 1 medium onion (s), finely diced
- salt and pepper
- 75 ml broth, no more
- 0.5 teaspoon ½ mustard
- 0.5 teaspoon ½ sugar
- 4 tablespoon sunflower oil
Print Recipe
Pin Recipe Instructions
- Heat half a cup of strong broth in a large saucepan with a lid. Peel the uncooked potatoes and cut them raw into 2 mm thick slices. To cook them at the same time, the slices must be of the same thickness.
- Put these in the saucepan with the onions, season with salt and pepper. Steam everything with the lid closed on a low heat. Turn once or twice. After 15 minutes check whether the potatoes are done.
- The liquid should almost be absorbed by the end. It is only there so that nothing burns. Therefore do not use too much broth and rather add something if necessary, otherwise there will be potato soup.
- When the potatoes are done, turn off the stove and add mustard, sugar, and sunflower oil. Put everything on the switched off, still warm hotplate to cool for an hour and let it steep.
- Tip: If you want the onions to have a bit of a bite, add them towards the end of the cooking time. Of course, the method of preparation can be varied in a thousand ways.
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