Potato Salad Munich Style

Summary

Ingredients

• 600 g potato (s), mainly waxy
• 1 medium onion (s)
• 6 tablespoon vinegar (red wine vinegar)
• 3 tablespoon oil (sunflower oil)
• 1 salt
• 1 pepper
• 1 bunch chives
• 250 ml meat stock, warm, alternatively soup cubes
• 0.5 ½ lemon (n)

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Instructions

1. Boil the potatoes, peel them and cut into 1.5 cm slices. Add onion, salt, pepper and vinegar and stir well. Since the potatoes take on the taste of the spices differently, add the spices slowly and always season to taste. The mass should taste reasonably well by now. Then mix in the oil. Now stir in the hot broth, sips at a time, until a slightly slippery, creamy mixture is formed. Let the potato salad rest for 15 minutes in a warm place.
2. Season again to taste, if necessary season with the broth and the spices. It should be a slippery, creamy (in Bavarian: batzige) consistency.
3. Just before serving, mix in the chopped chives and the lemon juice. Potato salad should be served lukewarm.