Potato Salad with Cress
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), waxy
- 1 medium onion (s)
- 300 ml vegetable stock
- 4 tablespoon vinegar (wine vinegar)
- 4 tablespoon oil (sunflower oil)
- 60 g cress, plucked
- 3 tablespoon parsley, fresh, chopped
- 0.5 teaspoon ½ mustard, medium hot
- salt
- Vinegar (plum vinegar), a few splashes it
- Black pepper from the mill
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Steam the potatoes for approx. 20-30 minutes. Then peel and cut into slices. Peel the onion and cut or slice into thin strips or half rings.
- Heat the vegetable stock together with the wine vinegar, sunflower oil, mustard and a pinch of sugar. Add the onion strips and simmer for a few minutes. Pour the stock over the potato slices. Fold in freshly ground pepper, parsley and cress. Possibly season with a little salt and finish with a few spritzes of plum vinegar.
- Tip: Since the potatoes often swallow a lot of liquid, depending on the variety, it is advisable to prepare a little more liquid from broth, vinegar and oil in order to add more if necessary.
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