Potato Salad Made from Small, Whole Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg potato (s) (triplets), waxy
- Salt water
- 1 liter meat broth
- 1 small Jar mayonnaise
- 1 cup sour cream
- 3 tablespoon chives, cut into rings
- 2 tablespoon vinegar (raspberry vinegar)
- 1 teaspoon black pepper from the mill
- 1 teaspoon sea salt
- 1 dash sweetener
Print Recipe
Pin Recipe Instructions
- Wash the potatoes (preferably the small new potatoes) thoroughly and cook them with their skins in salted water for 15-20 minutes. Pierce the largest potato with the tip of a knife to see if it`s already done.
- Then drain, cut each potato in half with the skin (if there are larger ones, cut into 3 parts) and pour the hot meat stock over them. Let stand for at least half an hour.
- For the marinade, whisk the mayonnaise with the sour cream, raspberry vinegar, chives, pepper, salt, sweetener and 2 tablespoons of the meat stock. Carefully drain the potatoes (so that the skin does not come loose too much) and mix with the marinade.
- Either serve lukewarm or leave to steep in the refrigerator for a few hours (or overnight).
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