Summary

Ingredients

• 1 kg potatoes, waxy
• 1 onion (s), red
• 3 stalks celery
• possibly celery leaves
• salt
• 250 ml chicken broth

For the vinaigrette:

• 10 tablespoon oil
• 6 tablespoon balsamic vinegar, lighter
• 1 ½ teaspoon mustard, medium hot
• 1 teaspoon, heaped sugar or honey
• 1 teaspoon, leveled pepper
• 1 teaspoon, leveled salt

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Instructions

1. First the vinaigrette is prepared. To do this, mix all the ingredients in a container that is as tall as possible and can be screwed shut. Put aside.
2. Put the potatoes in plenty of cold water, add a little salt and cook covered for about 20 minutes. If the potatoes slip off the knife easily when you sample, drain the water. Pour cold water over the potatoes again and let them cool down. This makes it easier to remove the shell.
3. In the meantime, chop the onion and defibrate the celery and cut into strips. The best thing to do is to see that you get celery with a little green, which can then also be chopped up and put in the salad. Put everything in a large bowl.
4. Peel the potatoes, cut them into slices and place them in the bowl. Spread the vinaigrette on top, add the chicken stock and stir everything well.
5. Let it steep for at least 3 hours, preferably even overnight. You can still season it, but it wasn`t necessary for me so far.
6. Tips: Instead of chicken broth, you can also use vegetable broth for a vegetarian option. Depending on which mustard and balsamic vinegar you use, the potato salad would even be vegan. Otherwise it tastes very good with 250 g of fried bacon.