Instructions:
1. Cook the potatoes
Wash the potatoes thoroughly and cook them unpeeled in a large pot of water for about 15–20 minutes – they should be soft but still firm. Then drain and let them cool slightly until they can be handled.
2. Peel and slice the potatoes
Peel the still-warm potatoes and slice them thinly. Important: The potatoes should still be warm so they can absorb the vinaigrette well.
3. Prepare onions and vinaigrette
Put the diced onion in a large bowl. In a separate bowl, mix the warm vegetable broth with vinegar, olive oil, mustard, and sugar. Season with salt and pepper – the vinaigrette should have a nice balance between acidity and sweetness.
4. Combine everything
Carefully add the sliced potatoes to the onions and pour the vinaigrette over them. Mix everything well but gently so the potatoes don’t break apart.
5. Add fresh herbs
Fold in the chopped spring onions and, if desired, some fresh parsley or chives. This adds color, freshness, and a delicate flavor.
6. Let it sit
Let the potato salad sit for at least 30 minutes – longer if possible. It keeps well in the fridge until the next day and becomes even more flavorful over time.
7. Serve
Stir again before serving and sprinkle with fresh herbs. The salad tastes great warm, at room temperature, or cold – depending on your preference.
Tips:
-
For more variety: Finely chopped pickles, capers, or thinly sliced radishes add a unique twist to the salad.
-
Side dish or main course: Whether served with bratwurst, meatballs, or simply with a slice of rustic bread – this potato salad always fits the bill.
ADVERTISEMENT
