Rollmops potato salad

Name: Rollmops potato salad
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 kg Potatoes; 250 g Celery; 1 collar (approx. 175 g) Spring onions; 375 g Forked roller scoop; 5 TABLESPOONS Oil; 150 ml Vegetable broth (instant); 6-8 TABLESPOONS White wine vinegar; 1 -11/2 Tbsp fine, medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g black olives

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1 kg Potatoes
250 g Celery
1 collar (approx. 175 g) Spring onions
375 g Forked roller scoop
5 TABLESPOONS Oil
150 ml Vegetable broth (instant)
6-8 TABLESPOONS White wine vinegar
1 -11/2 Tbsp fine, medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g black olives

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, clean and wash the celery and spring onions and cut them diagonally into thin slices. Chop the celery green, except for something to garnish. Halve the pickled herring. Rinse potatoes cold and peel off the skin. Let the potatoes cool down a little.
2
In the meantime heat 1 tablespoon of oil in a pan and sauté the spring onions in it. Add stock, vinegar, mustard, salt and pepper, bring to the boil once and stir in the remaining oil. Cut the potatoes into slices and pour the hot vinaigrette over them. Fold in the celery, olives and the pickled herring, cover and leave to stand for about 30 minutes. Season to taste with salt and pepper and sprinkle with celery green and garnish
3
Waiting time approx. 30 minutes