Our Favorite Potato Salad – Pleasure Warm or Cold
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg potato (s), waxy
- 1 small onion (s)
- 250 ml vegetable stock, vegetable stock
- 1 teaspoon vinegar - essence, white
- possibly oil, sunflower
- salt and pepper
Print Recipe
Pin Recipe Instructions
- ok . there are really a lot of recipes for potato salad, but so far I couldn`t find our favorite home, home and favorite recipe for this in the CK - as I said: BEFORE
- So - and that`s why it starts now:
- Please be sure to use SOLID BOILING potatoes!
- Steam the potatoes in the appropriate steam pot, preferably over steam. Go faster and the potatoes will keep all the flavor!
- In the meantime, bring a quarter of a liter of vegetable stock (homemade or grained - depending on the time and mood) in a small saucepan to the boil. Now peel the onion, dice it very small and add it to the boiling broth. Cook briefly and then add a teaspoon of white vinegar essence. ATTENTION - it tastes totally different with wine vinegar or something like that!
- Peel the cooked potatoes and cut into small slices. Season with salt and pepper and add the prepared, meanwhile cooled (!) Stock of vegetable stock, vinegar and onions.
- Now mix in the whole thing well, but carefully.
- ATTENTION: In my experience, the right amount of pepper is exceeded quickly, so it is better to season and season again!
- The sunflower oil is not really necessary - if you want, you can try the difference. Depending on your taste, you can also add the oil or leave it out whether figure-conscious or not the potato salad tastes just AMAZING even without oil!
- Tip:
- Should there really be something left over just briefly warmed up in the microwave, it tastes almost freshly made the next day!
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