Bavarian potato salad
Just like grandma used to make: Our Bavarian potato salad with onions, mustard and broth is simply amazing! With the traditional recipe you can make the best, warm potato salad.
INGREDIENTS
1 kg waxy potatoes
Salt
2 onions (approx. 60 g each)
3 – 5 sprigs of chives
3 – 5 sprigs of parsley
200 ml vegetable broth
3 tbsp brandy vinegar
2 tsp medium-hot mustard
3 tbsp sunflower oil
1 pinch of sugar
freshly ground pepper
PREPARATION
1. Wash the potatoes, cook with the skin on in boiling salted water for 20-25 minutes, peel and cut into slices or carefully slice.
2. Peel the onions, halve and dice finely. Wash the chives and parsley, drain and cut the chives into rings. Pluck the parsley leaves and cut into thin strips.
3. Bring the vegetable stock to the boil with onions and vinegar, simmer for 5 minutes, pour over the warm potato slices and toss in a large bowl until the potato starch has bound the liquid.
4. Mix the potato salad with mustard and sunflower oil and season with salt, sugar, pepper and the remaining vinegar. Divide the potato salad between plates and sprinkle with chives and parsley, e.g. serve with fried chicken. Enjoy!
