Kartoffelsalat
Directions
- 1Cook the potatoes with their skins on.
- 2Drain the potatoes, rinse briefly under cold water and let them cool slightly.
- 3Peel the potatoes while they are still lukewarm.
- 4Cut the potatoes into thin slices.
- 5Dice the onion and pickles.
- 6Add the onion, pickles, corn and herbs to the potatoes.
- 7For the dressing, mix mayonnaise, mustard, vinegar, salt, turmeric, pepper and the vegetable broth powder mixed with hot water well in a bowl.
- 8Pour over the salad and mix carefully.
- 9Let the salad sit for 20–30 minutes and serve.
Ingredients
- 1 kg potatoes with peel
- 1 red onion
- 10 12 small cornichons
- 3 EL corn
- 1 EL finely chopped chives or curly parsley
- 150 ml hot water
- 1 gehäufter TL vegetable broth powder
- 1 gehäufter TL mustard
- 2 EL vinegar (apple or grape)
- 200 g salad mayonnaise
- Eine Prise salt
- Eine Prise pepper
- Eine Messerspitze turmeric (optional)
Equipment
panbowlknifecutting boardmeasuring cupwhiskspoon
Tips
- Choose firm-cooking or predominantly firm-cooking potatoes.
- Always cook potatoes with their skins on.
- Do not cook the potatoes too hard or too soft.
- Briefly rinse the potatoes with cold water after cooking.
- The potatoes are best when lukewarm.
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