Summary

Ingredients

• 750 g potato (s)
• 1 onion (s)
• 3 tablespoon vinegar (white wine vinegar or Balsamoico bianco, 5% acid!)
• 4 tablespoon meat stock, instant
• 1 tablespoon mustard, medium hot
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 1 teaspoon butter
• a lot oil

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Instructions

1. Boil the potatoes, but prick them lightly beforehand. Peel them while they are still warm and let them cool down.
2. Then cut into thin slices with a slicer in a sealable salad bowl.
3. Peel the onion and dice as finely as possible. Prepare meat stock with hot water according to the instructions on the glass and season to taste. Mix with white wine vinegar (only that gives the right taste, normal vinegar makes the salad too strong) and mustard. Season with salt and not too much pepper - if you like, add a shot of Maggi.
4. Now put the onion cubes in the hot broth (so they cook slightly) and pour the broth over the potato slices. Now close the bowl with the lid and turn it several times (never stir!). As soon as the potatoes have soaked up the broth (takes about 1.5 - 2 hours) add enough oil that the salad looks moist but does not float in it. Put the lid on again, turn the bowl and serve the salad.
5. Tips: If you like, you can decorate the salad with hard-boiled eggs and chives.
6. The choice of potatoes is also very important, real salad potatoes (waxy ones) from the weekly market or early potatoes taste best.
7. Floury-boiling potatoes or mainly waxy potatoes are, in my opinion, not suitable for potato salad if the slices should look nice and not dilapidated.