Potato salad without fat
Because I always try to use as little cooking oil as possible, I've tried the following.
ingredients
- 750 g of small potatoes
- 125 ml clear vegetable broth (for example from Maggi)
- 1 medium onion
- 2 toes of garlic
- 4 tablespoons vinegar
- 2 teaspoons sugar
- pepper
- salt
- 1 tsp wild garlic mustard / according to taste
- 1 cucumber
- 5 medium gherkins
- 100 ml pickle water
- 1/2 teaspoon of herbal tea
- 1 shot of Maggi
Depending on your taste, two more good shot of vinegar.
preparation
Cook the potatoes for 20 minutes, peel while still hot and sliced into a bowl.
Remove the onion, peel the garlic and cut both into small cubes. Boil the broth, onions and garlic, maggi, vinegar, sugar, pepper and salt. Season again with salt and pour over the potatoes and fold gently. Allow to simmer until the marinade is completely absorbed by the potatoes.
Cut the gherkins into small cubes, peel and grate the cucumber, add salt and place in a strainer
drain.
Then add both cucumbers to the potatoes and try.
I still add vinegar and salt, because the potato salad is warm and the taste of the vinegar is somewhat mitigated.
