Traditional German potato salad

Step 1/3

• ½ kg waxy potato
• 1 onions
• 5 g parsley

• peeler
• pot (large)
• knife
• cutting board

Peel potatoes. Bring a large pot of water to a boil, add potatoes and cook for approx. 20 – 25 min., until tender. Peel onions and dice finely. Finely chop parsley and set aside.

Step 2/3

• vegetable oil (for frying)
• 30 ml white wine vinegar
• 150 ml vegetable broth
• ½ bay leaf
• ½ tbsp mustard
• ½ tbsp sweet mustard
• 50 ml vegetable oil
• sugar
• salt
• pepper
• ½ tbsp starch

• saucepan (small)
• cooking spoon
• bowl (small)
• whisk

Heat a little oil in a small saucepan, add onion and sauté until translucent. Deglaze the onions with vinegar and vegetable broth, add bay leaf, and bring to a boil again. Add mustard, sweet mustard, and the remaining oil. Season with sugar, salt and pepper. In a small bowl, mix the starch with a little water. Add to the broth mixture and stir well.

Step 3/3

• sieve
• bowl (large)

When the potatoes are cooked, drain them and rinse under cold water. Then cut into slices and add to a large bowl. Add the broth and let marinate for at least 20 min. Just before serving, finally stir in the parsley. Enjoy!

Enjoy your meal!