Clean and peel the potatoes and cut each potato in half lengthways. Then halve the two halves lengthways again so that there are four wedges per potato. Cook in the vegetable stock for about 20 minutes until al dente. Should a lot of white foam form from the starch at the beginning of the boil - just skim off the foam.
In the meantime, peel the onion, dice it finely and fry it in a small pan in a little heated oil.
Cook the spaetzle firm to the bite according to the instructions on the packet (if you have the time, you can of course make the spaetzle yourself).
About 5 minutes before the end of the cooking time, add the vinegar to the potatoes; at the end of the cooking time add the onions. If necessary (not necessary if you have used a spicy vegetable stock), add salt to taste.
Arrange everything together on plates and serve sprinkled with chives or parsley.
Ingredients
Print Recipe
Pin Recipe