Potato salad with radishes and cheese

Name: Potato salad with radishes and cheese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 1.5 kg waxy potatoes; 1-2 TEASPOONS Vegetable broth; 150 ml white balsamic vinegar; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 large bunch of radishes; 1 collar Spring onions; 1 collar Chives; 250 g Hard cheese (e.g. Allgäuer Emmentaler); 5-6 Tbsp Oil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

1.5 kg waxy potatoes
1-2 TEASPOONS Vegetable broth
150 ml white balsamic vinegar
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 large bunch of radishes
1 collar Spring onions
1 collar Chives
250 g Hard cheese (e.g. Allgäuer Emmentaler)
5-6 Tbsp Oil

Directions

1
Wash the potatoes and cook for about 20 minutes. Quench, peel and let cool down.
2
Cut the potatoes directly into slices in a large bowl. Dissolve the stock in 200 ml of boiling water. Stir in vinegar, salt, pepper and some sugar. Pour hot over the potatoes and leave to stand for about 1 hour.
3
Clean and wash the radishes, spring onions and chives. Quarter the radishes. Cut spring onions into rings and chives into small rolls. Dice the cheese or grate it roughly. Mix oil and prepared ingredients into the potatoes.
4
Season salad again and let it stand covered for at least 1 hour.