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🍽️ Colorful Potato Salad

245 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-cooking potatoes
• 2 red onions
• 3 tbsp apple cider vinegar
• salt
• pepper
• 0.5 tsp dried marjoram
• 150 ml vegetable broth
• 1 tbsp mustard
• 1 tbsp apple syrup
• 2 tbsp olive oil
• 1 cucumber
• 2 carrots
• 1 red apple
• 10 g parsley (0.5 bunch)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for 20 to 30 minutes until tender.
3. 3. Drain the cooking water.
4. 4. Rinse the potatoes briefly with cold water to make them easier to peel.
5. 5. Peel the warm potatoes.
6. 6. Let the potatoes cool down.
7. 7. Peel the onions.
8. 8. Dice the onions finely.
9. 9. Place the onion cubes in a pot.
10. 10. Add vinegar, salt, pepper, marjoram, and broth.
11. 11. Bring the mixture to a boil.
12. 12. Stir in mustard, thick syrup (Dicksaft), and oil.
13. 13. Stir until you have a smooth dressing.
14. 14. Slice the cooled potatoes.
15. 15. Pour the dressing over the potato slices.
16. 16. Let the salad marinate for 30 minutes.
17. 17. Stir the salad gently from time to time to avoid breaking the potatoes.
18. 18. Wash the cucumber.
19. 19. Cut the cucumber in half lengthwise.
20. 20. Use a teaspoon to scoop out the seeds.
21. 21. Slice the cucumber thinly.
22. 22. Peel the carrots.
23. 23. Grate the carrots coarsely.
24. 24. Wash the apple.
25. 25. Cut the apple in half.
26. 26. Remove the core.
27. 27. Cut the flesh into small cubes.
28. 28. Add the cucumber slices to the marinated potatoes.
29. 29. Add the grated carrots.
30. 30. Add the apple pieces.
31. 31. Season everything with a little salt and pepper.
32. 32. Let the salad rest for another 10 minutes.
33. 33. Wash the parsley.
34. 34. Shake the parsley well to remove excess water.
35. 35. Pluck the leaves from the stems.
36. 36. Chop the parsley leaves finely.
37. 37. Fold the parsley into the finished salad.

Nutrition per serving

• kcal: 245
• Protein: 5 g · Fett/Fat: 6 g · Carbs: 41 g