Summary

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

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Instructions

1. 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.
2. 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.
3. 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.