Potato salad (Alexander Herrmann - Küchen IQ 1)

Ingredients

Directions

1. 1

   Recipe from Alexander Herrmann - Küchen IQ: Volume 1: Basis; 272 pages; Publisher: Collection Rolf Heyne (October 2010).

2. 2

   Wash the potatoes thoroughly, then whole and unpeeled in

3. 3

   boil plenty of salted water until soft. Drain the soft potatoes, let them evaporate a little and peel them carefully while still hot. Cut the warm potatoes into slices and put them into a bowl

4. 4

   Peel the shallots and cut into fine cubes. Put the shallots cubes with the broth in a small pot and bring to the boil.

5. 5

   Pour the shallots with the broth over the warm potatoes, then

6. 6

   add the white wine vinegar and stir once. Let the potatoes cool down a little

7. 7

   Cut the gherkin into fine cubes.

8. 8

   Pluck the parsley leaves from the twigs and chop finely. Mix the cucumber cubes and the chopped parsley with the cucumber stock and mustard and add to the potatoes. Mix the potato salad with a fork, allowing some of the potatoes to fall apart.

9. 9

   Slowly pour the rape seed oil into the potato salad and mix again. (The mustard and the decomposed potatoes bind the rapeseed oil so that a creamy glaze is created).

10. 10

    Mix the potato salad with salt and pepper and again if necessary

11. 11

    with a little white wine vinegar. Let the potato salad steep for at least 30 minutes. Season again with salt, pepper and vinegar before serving

12. 12

    Slice the radishes into wafer-thin slices, fold them into the potato salad and serve with the salad.