|2 kg||potato(n), (waxy variety)|
|1 large||onion(s), (fine|
|250  diced);ml||vegetable broth or chicken broth|
|3 EL||white wine vinegar (mild, such as Marc de champagne vinegar)|
|2 EL||Dijon mustard, with green pepper|
|200 g||Mayonnaise, (homemade or really good finished product)|
|6 small||gherkin(n), (fine cut)|
approx. 30 Min.
approx. 2 hrs.
/ Calories p. P.:
The potatoes as jacket potatoes with a little salt cook, drain and peel. Allow to cool and then cut into thin slices (not slicing, otherwise the slices will be too thin)
Broth bring to a boil and add the finely chopped onion for about 2-3 minutes to cook the vinegar. From the heat and leave to cool. The mustard then go. The broth-onion mixture over the potato slices, stir and leave for something. The pickles cut in small cubes, and the mass. The Mayonnaise with the gherkins of water, stir and over the mixture, gently lifting and pulling.
This is a basic recipe. In the summer, I’m happy to do it with dried, and then pickled tomatoes (cut into pieces), finely chopped spring onion, slices of Radish or Olive slices. Also goes great with Steak or roast leftovers, fresh herbs, or even across the fridge…. a little pepper, tomato, cucumber pieces etc.
My football player like the just for Frying or chips, but the salad invites you to “Play”.
By: Anna Walz, Length: 1:55 Minutes