Potato Salad from Heidenheim

Summary

Ingredients

• 1 kg potato (s), greasy, waxy
• 1 onion (s)
• 125 ml meat broth (self-cooked)
• pepper
• 4 tablespoon balsamic vinegar
• 6 tablespoon oil (sunflower oil)
• 1 pinch (s) sugar
• 2 tablespoon mayonnaise
• 3 cucumber (s), finely diced
• salt
• Caraway seed

Print Recipe Pin Recipe

Instructions

1. Wash the potatoes and cook in salted water (or in the Sicomatic) for 30 minutes, then peel them.
2. Peel and finely chop the onion. Heat the meat stock.
3. In a bowl, first pour the hot meat stock over the onion cubes, season with salt, caraway seeds, sugar and pepper, then stir in the balsamic vinegar and vegetable oil.
4. Fold the very finely cut potato slices into this marinade and let it steep for at least 2 hours, then mix again.
5. Finally, fold in the pickles and, depending on your taste, the mayonnaise.