Just cover the unpeeled potatoes in the pot with water and make sure that they do not cook longer than necessary (I always set the clock to 18 minutes, then they are usually just cooked).
Prepare the broth or stock in the meantime. Vegetable broth or other is just right, it can be seasoned strongly and should still be really hot when the potatoes are ready.
Pour off the water from the cooked potatoes, peel them while hot and add thin slices to the broth, add the finely chopped onions, mix gently. After cooling (if the stock is not completely absorbed by the potatoes, carefully pour off the excess) add all the other ingredients and mix gently again.
Variations for the basic recipe:
Potato salad with bacon
In a pan, leave the bacon cut into small cubes and add the crispy greaves with the liquid fat to the hot broth.
Mediterranean potato salad
Use olive oil, add a little white balsamic vinegar to the vinegar, add at least a good tablespoon of Dijon mustard, as well as plenty of capers, chopped dried tomatoes, olives, parsley.
Potato salad Viennese style
Add sliced fresh cucumber, don`t forget dill, eat warm if possible. Perfect with Wiener Schnitzel!
Potato salad with pickles, apple and egg
Add small chopped pickles, apple pieces, hard-boiled egg - and if you like - sausage and / or cheese.
White potato salad
Use less broth when the salad is no longer too hot, stir in mayonnaise with whole milk yoghurt. Use less vinegar, leave out oil, other ingredients as you like.
Tip:
- If the potato salad is too dry, add some water or stock.
- If it is not really greasy - add some oil.
- If the whistle is missing - a little vinegar and / or salt and pepper are usually missing.
- It only tastes really good if it is prepared on the same day that it is consumed.
Ingredients
Print Recipe
Pin Recipe