The simplest potato salad - always succeeds
Recipe for a very simple potato salad - always succeed.
In the past, I could not do any potato salad. No matter what I did, the salad always tasted pathetic. Instead of potato salad my loved ones always had to eat white bread - for Brathendl z. B. a dubious pleasure.
I was very ashamed of this blemish until my very best friend betrayed her recipe - she described it as "absolutely idiot-proof". And because I've recently seen in real life how many people can not make potato salad, I present this recipe today:
This is how it's done
- For four people, cook about 1 kg of potatoes (mainly solid or firm), peel and let cool.
- Finely dice one or two small onions (fat sorry to all onion hater: without onions a real potato salad does not funzt! But if you really want it, try it without it!) And fry in plenty of salad oil. Pour a cup of strong broth and simmer for a few minutes.
- Slice the potatoes. Remove the onion stock from the heat. Two to three tablespoons of vinegar (herb vinegar or white wine vinegar tastes best to me personally) and a teaspoon of mustard stir it.
- If you love Maggi, you may as well add that to the game (please, no Maggi discussions).
- Sprinkle the potato slices vigorously with salt and pepper to taste.
- Pour over the still hot marinade, mix well and let it pass for at least an hour.
- By thinning the onions, the salad is also better tolerated by sensitive people.