Herbed early potato salad

Name: Herbed early potato salad
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 kg small new potatoes; 2 red onions; 6 TABLESPOONS Olive oil; 100 ml White wine vinegar; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp salt, pepper, sugar; 1 collar flat leaf parsley; 1 collar Dill; 4-5 Stem(s) Coriander; 2 TABLESPOONS Dijon mustard; 2 TEASPOONS liquid honey

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

2 kg small new potatoes
2 red onions
6 TABLESPOONS Olive oil
100 ml White wine vinegar
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp salt, pepper, sugar
1 collar flat leaf parsley
1 collar Dill
4-5 Stem(s) Coriander
2 TABLESPOONS Dijon mustard
2 TEASPOONS liquid honey

Directions

1
Wash the potatoes thoroughly or scrub them with a vegetable brush. Boil in water for about 20 minutes. Pour off, rinse with cold water and let cool.
2
Peel the onions. Finely dice 1 onion, halve the others and cut into thin rings. Heat 1 tablespoon of oil. Fry the onion cubes in it. Add vinegar, 1⁄8 l water and stock. Bring to the boil and simmer for about 2 minutes.
3
Season with salt, pepper and 1 pinch of sugar.
4
Halve or quarter the potatoes lengthwise. Pour hot marinade immediately over the potatoes and leave to stand for about 30 minutes.
5
Wash all herbs, shake dry, pluck off the leaves and chop them coarsely. Mix mustard, honey and 5 tablespoons of oil. Mix the herbs, onion strips and mustard dressing with the potatoes. Season potato salad with salt and pepper.