Summary

Ingredients

• 500 g potatoes (potatoes)
• 0.5 liter ½ beef broth, hot
• 3 tablespoon vinegar, neutral
• salt
• Pepper, freshly ground
• Sugar, freshly ground
• 1 onion (s), finely chopped, larger
• 3 tablespoon oil, neutral
• 0.5 ½ onion (s), red, in fine rings, for garnish

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Instructions

1. The potatoes are cleaned and placed in cold water and boiled. Peel the potatoes while they are still hot and cut them into slices. Pour the hot beef soup over it and mix carefully.
2. If you don`t want a creamy sauce, you have to use waxy potatoes.
3. Then season with vinegar, salt, pepper, a little sugar and possibly finely chopped parsley, not forgetting the finely chopped onion. Then you pour the oil over it. The red onion rings serve as a garnish.
4. When everything is done, you can mix in Vogerlsalat (lamb`s lettuce), which should of course be cleaned and crunchy, as it collapses quickly anyway.
5. Tip: If you like, you can also garnish with chives, I don`t do it that way.
6. Info: Sugar is important in all Viennese salads, but I only prefer it in green salads. However, you should definitely try the potato salad with sugar.