Potato salad with broth
Original title: Kartoffelsalat mit Brühe
Source: emmikochteinfach.de
Added by BrightSpoon13
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This recipe is shown in a translation. Original language: Deutsch.
Ingredients
×
- beef broth 100 ml
- Kartoffeln (festkochend oder vorwiegend festkochend) 500 g
- mustard (medium hot) 1 tbsp
- neutral vegetable oil 4 tbsp
- nutmeg, ground 1 Msp.
- onions 2
- parsley, chopped 1 tbsp
- pepper
- salt
- sugar
- white wine vinegar 2 tbsp
cut
Cut into uniform slices about 2 mm thick.
pour
mix
Ziehen lassen
Ideally leave to rest for 30 minutes, stirring occasionally.
⏱️ 30 min
taste
Season once more with salt and pepper to taste.
mix
garnish
cook
Bring to a boil with skins on in cold water, add salt, and cook covered over medium heat.
⏱️ 33 min
simmer
Sauté until translucent.
heat
taste
Season with vinegar, mustard, salt, pepper, sugar, and nutmeg to taste.
drain
cool
Allow to steam off briefly or cool down.
Pellen
warm broth and onions
prepared dressing
beef broth
100 ml
potato slices
seasoned potato salad
potato salad with broth
potato salad with oil
parsley, chopped
1 tbsp
neutral vegetable oil
1 tbsp
neutral vegetable oil
3 tbsp
translucent onions
Kartoffeln (festkochend oder vorwiegend festkochend)
500 g
wash
onions
2
dice
white wine vinegar
2 tbsp
mustard (medium hot)
1 tbsp
salt
pepper
sugar
nutmeg, ground
1 Msp.
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