Potato Salad
(0)
50 min
Knuspr-Küche
Ingredients
Preparation method
Ingredients overview
- 1000 grams waxy potatoes
- 2 onions
- 3 gherkins
- 150 grams bologna
- 250 milliliters vegetable broth
- 1 tsp mustard
- 1 1/2 tbsp white wine vinegar
- 150 grams mayonnaise
- 1 tbsp fresh flat-leaf parsley
- Salt
- Ground pepper
- Sugar
Wash, peel, and cook potatoes in salted water for approx. 20 minutes. Afterwards, rinse with cold water and cut into cubes.
Finely chop onions. Hard-boil eggs, peel, and slice. Meanwhile, finely chop gherkins and bologna. Heat vegetable broth, then add mustard, vinegar, and sugar, distribute over the potato cubes, and carefully mix in. Now add the onions, gherkins, eggs, and bologna and carefully fold in. Then let everything steep for approx. 30 minutes.
Now fold in the mayonnaise or natural yogurt and let everything steep for another 1 hour. Finally, season the potato salad with salt, pepper, and vinegar, garnish with parsley, and serve.
Chef's tip
To save some calories, you can also replace the mayonnaise with natural yogurt. Always store your potato salad in a cool place, as it is quite sensitive to heat. Therefore, it's better to divide the salad into several small bowls that you take out of the refrigerator one by one. This ensures a longer shelf life.
Nutritional values
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