South German potato salad

Name: South German potato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g waxy potatoes; 1 TEASPOON Vegetable broth (instant); 2 small onions; 3 TABLESPOONS Oil; 7-10 Tbsp sugar, salt, pepper; 1 TABLESPOON medium hot mustard; 4 TABLESPOONS White wine vinegar; 1 Cucumber; 1 collar Chives

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Now butter the fish: We hamburgers simply can't do without our North German potato salad - until now! Because this variant from Southern Germany has convinced us completely. You too?

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g waxy potatoes
1 TEASPOON Vegetable broth (instant)
2 small onions
3 TABLESPOONS Oil
7-10 Tbsp sugar, salt, pepper
1 TABLESPOON medium hot mustard
4 TABLESPOONS White wine vinegar
1 Cucumber
1 collar Chives

Directions

1
Cook the potatoes and peel them (see page 62 Fig. 1-4). Slice the potatoes warm. In the meantime, dissolve stock in 400 ml hot water. Peel onions, dice finely and sauté in 1 tbsp. hot oil for approx. 3 minutes. Sprinkle with 1-2 tsp.
2
sugar, caramelise slightly. Add stock, mustard, vinegar and 2 tablespoons of oil. Season to taste with salt and pepper. Pour hot over the potatoes, mix carefully. Leave to stand briefly.
3
Wash the cucumber and slice or cut into fine slices. Wash chives, shake dry and cut into small rolls. Mix cucumber and chives into the salad. Is traditionally eaten with fried Maultaschen or meat cakes (meatballs).