Erdäpfelsalat

Előkészítés

Hozzávalók

Elkészítés

Lépésről lépésre

1. 1

   Place the scrubbed potatoes in a large pot and cover with cold, salted water.

   Körülbelül 2 p

2. 2

   Bring the water to a boil and cook for 20-25 minutes, or until the potatoes are tender when pierced with a knife.

   Körülbelül 25 p

   A szakács megjegyzése: Cooking time will vary based on the size of your potatoes. Start checking for doneness at 20 minutes.

3. 3

   While the potatoes are cooking, combine the vegetable broth, white wine vinegar, sunflower oil, Dijon mustard, sugar, salt, and pepper in a small saucepan.

   Körülbelül 3 p

4. 4

   Gently warm the dressing over low heat, whisking until the sugar and salt have dissolved. Do not let it boil. Keep it warm until needed.

   Körülbelül 5 p

5. 5

   Drain the cooked potatoes in a colander and let them sit for a few minutes until they are cool enough to handle but still warm.

   Körülbelül 5 p

6. 6

   Peel the warm potatoes and slice them into 5mm (¼-inch) thick rounds, placing them into a large bowl as you go.

   Körülbelül 8 p

   A szakács megjegyzése: Working with the potatoes while they're warm is key to helping them absorb the dressing.

7. 7

   Add the finely chopped red onion to the bowl with the potatoes.

   Körülbelül 1 p

8. 8

   Pour the warm dressing over the potatoes and onions, then toss gently to combine, being careful not to break the potato slices.

   Körülbelül 1 p

   A szakács megjegyzése: A rubber spatula is great for tossing gently without mashing the potatoes.

9. 9

   Let the salad rest at room temperature for at least 30 minutes to allow the potatoes to absorb the dressing.

   Körülbelül 30 p

10. 10

    Gently stir in the chopped chives just before serving.

    Körülbelül 1 p