Bavarian potato salad - the original recipe with a vinegar and oil marinade
- 1,75 kg waxy potatoes
- 2 onions
- 200 ml vegetable broth
- 100 ml white balsamic vinegar
- 1 EL Sugar
- 1–1 1/2 TL Salt
- freshly ground black pepper
- 100 ml Oil
- 225 g Pickles
- 1 (approx. 500 g) Cucumber
- 1 Bund Chives
60 minutes
light
- 1.
- Wash the potatoes thoroughly and put them in boiling water 20 -25 Cook for minutes. Then drain, quench, peel off the shell. Let the potatoes rest for about 10 minutes.
- 2.
- For the vinaigrette, peel and finely dice the onions. Bring the onions, broth, vinegar, sugar, salt and pepper to the boil and simmer over low to medium heat for 10–12 minutes. Remove from the stove and hide the oil.
- 3.
- Cut the potatoes into slices. Cut the pickles into slices. Wash and peel the cucumber, cut in half lengthways, core with a spoon. Halve the cucumber lengthways again and cut into pieces. Wash the chives, shake dry and cut into fine rolls.
- 4.
- Potatoes, salad andMix the pickles, chives and vinaigrette. Arrange in a bowl.
1 person approx.:
- 210 kcal
- 880 kJ
- 4 g protein
- 10 g fat
- 25 g carbohydrates
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