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🍽️ Grandma's Potato Salad: Simple and quick to make

470 kcal · 60 min · 4 servings

Ingredients

• 2 kg potatoes, waxy
• 1 medium onion (finely diced)
• 250 ml vegetable broth (or chicken broth)
• 3 tbsp white wine vinegar (mild, e.g. Marc de Champagne)
• 2 tbsp Dijon mustard (with green pepper)
• 200 g mayonnaise (homemade or really good store-bought)
• 6 small pickles (finely sliced)
• a little pickle juice

Instructions

1. 1. Boil the potatoes with some salt in their skins (boil in the skin), drain them and peel them.
2. 2. Let them cool down and then slice them into thin rounds.
3. 3. Be careful not to slice them too thinly, or the pieces will fall apart.
4. 4. Bring the broth (meat or vegetable stock) to a boil and cook the finely diced onion in it for 2 to 3 minutes.
5. 5. Add the vinegar, remove the pan from the heat and let the mixture cool down.
6. 6. Stir in the mustard.
7. 7. Pour this onion-broth mixture over the potato slices and let it absorb for a moment.
8. 8. Dice the gherkins (pickles) into small cubes and add them.
9. 9. Mix the mayonnaise with the water from the pickle jar, add it to the salad, gently fold it in and let everything marinate well.
10. 10. This is a basic recipe.
11. 11. In summer, I like to add diced sun-dried tomatoes, finely chopped spring onions, radish slices, or olive pieces.
12. 12. It also works great with leftover steak or roast meat, fresh herbs, or anything else in the fridge, like bell peppers, tomatoes, or cucumber chunks.
13. 13. My football players enjoy it simply alongside fried cutlets or roast, but the salad is a great canvas for your own creative twists.

Nutrition per serving

• kcal: 470
• Protein: 7 g · Fett/Fat: 29 g · Carbs: 45 g