Summary

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

1. 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.
2. 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.
3. 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.
4. Either serve lukewarm or leave to steep in the refrigerator for a few hours (or overnight).