Summary

Ingredients

• 2 kg potato (s), waxy, ideally bog Sieglinde
• 1 medium onion (s)
• 1 pinch (s) salt and pepper
• 2 tablespoon, heaped sugar
• 2 tablespoon, heaped mustard, medium hot
• 5 tablespoon brandy vinegar, no balsamic vinegar!
• 2 tablespoon soy sauce
• 500 ml meat stock
• 5 tablespoon sunflower oil, not olive oil

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Instructions

1. It is best to prepare the salad the day before and let it rest for a night in the cool cellar, then it really pulls through.
2. The medium-sized potatoes are cooked in the pressure cooker for 10 minutes on ring 2. Then remove them from the plate and do not open until the pressure is gone so that they do not pop open. It is best to peel the potatoes while they are hot. You should cool down before preparation so that the slices do not break in the salad.
3. Mix the finely chopped onion with sugar, mustard, vinegar, soy sauce, salt and pepper to form a basic sauce. There is a lot of material in the bowl, but don`t worry, the potatoes will absorb it completely.
4. Now I cut the potatoes into approx. 5 mm thick slices and put them in the bowl. I make sure that they don`t stick together, but that each slice is moistened with sauce. Little by little I add the meat broth, the salad must always be nice and wet and shiny.
5. This salad should be left to rest for at least a few hours so that the sauce can soak into the potato slices. Just before serving, I add oil and mix the salad vigorously again. Garnish with a little parsley if you like.
6. The salad stays fresh in the refrigerator for a few days.
7. I prepare the double concentrated meat stock with stock cubes and half the amount of water.