Bamberg potato salad with whistle
(Recipe for 4 people, tried many times!)
Cook 1 kg of hard-boiled potatoes in the pan, quench, peel and slice.
Chop two small onions very finely and place in a large bowl.
Pour 125 ml of hot vegetable stock over the onions. Add 8 tbsp sunflower or safflower oil and 3 tbsp white balsamic vinegar. Stir 1 tsp salt and a little pepper (white or black) from the mill. Let cool down.
Stir in 1 fresh egg yolk with a flat whisk.
Finely dice half a red pepper and four cornichons and pour into the sauce. Throw in 1 tbsp.
Put the potato slices in the sauce and mix well but carefully. Leave for two hours in a cool place. Then season with salt and pepper again. Possibly. Add oil and vinegar.
Clean 250 g of watercress or Zichoriensalat and 1 bunch of rocket and cut to size.
Put the greens under the potatoes. Garnish with stripes of red pepper and serve.
Tastes great with grilled or baked poultry.
