Summary

Ingredients

• 1 kg potato (s), waxy
• 40 g butter
• 40 grams flour
• 1 medium onion (s)
• 2 pickled cucumber (s)
• 2 tablespoon vinegar
• 1 teaspoon sugar
• salt and pepper
• 2 medium apples, (e.g. Boskoop)
• 125 ml vegetable stock

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Instructions

1. Boil the vegetable broth and let it cool down (then the roux succeeds without lumps) or buy ready-made vegetable broth (in a glass).
2. Boil jacket potatoes, peel, cut into slices, put in a large bowl, season with salt, lightly pepper.
3. Cut the pickles into small cubes, peel and core the apples and cut into small pieces. Add both to the potato slices.
4. Peel and dice the onions. Heat the butter in a saucepan and sauté the onions until translucent.
5. Add the flour and stir. Add the cooled broth and stir with the whisk to a smooth sauce. Season to taste with cucumber water, vinegar, sugar, salt and pepper.
6. Pour the sauce over the potato slices. Mix carefully and let it steep for at least an hour.
7. Then heat it up again to eat (but it also tastes very good when cooled).
8. Tip:
9. Prepare the jacket potatoes a day in advance, then the salad is ready while the fish is frying in the pan.