Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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)
Print Recipe
Pin Recipe Instructions
- 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.
- Season again to taste, if necessary season with the broth and the spices. It should be a slippery, creamy (in Bavarian: batzige) consistency.
- Just before serving, mix in the chopped chives and the lemon juice. Potato salad should be served lukewarm.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below