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🍽️ Fresh Potato Salad with Shallots and Lemon

250 kcal · 30 min · 4 servings

Ingredients

• 1 kg firm-cooking potatoes
• 1 shallot
• 250 ml vegetable broth
• 4 tbsp vinegar
• 0.5 tsp mustard
• salt
• pepper
• nutmeg
• 3 tbsp oil (à 30 ml)
• 1 tbsp chive rings

Instructions

1. 1. Thoroughly wash the potatoes under running water.
2. 2. Place the potatoes in a pot with boiling salted water.
3. 3. Cook the potatoes for about 30 minutes until tender.
4. 4. Peel the shallot while the potatoes are cooking.
5. 5. Dice the shallot finely.
6. 6. Heat the broth in a small pot.
7. 7. Add the diced shallots and vinegar to the hot broth.
8. 8. Bring the mixture to a brief boil.
9. 9. Remove the pot from the heat and set it aside.
10. 10. Stir the mustard into the warm broth.
11. 11. Drain the cooking water from the potatoes.
12. 12. Let the potatoes steam dry for a short moment.
13. 13. Peel the cooled potatoes.
14. 14. Slice the potatoes.
15. 15. Place the potato slices in a large bowl.
16. 16. Pour the warm broth over the potatoes.
17. 17. Gently mix the potatoes with the broth.
18. 18. Season the salad with salt, pepper, and nutmeg.
19. 19. Let the potato salad cool down completely.
20. 20. Stir the oil into the cooled salad.
21. 21. Chop half of the chive rings finely.
22. 22. Reserve the other half of the chive rings for decoration.
23. 23. Mix the halved chive rings into the salad.
24. 24. Sprinkle the finished salad with the remaining chive rings.
25. 25. Serve the potato salad.

Nutrition per serving

• kcal: 250
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 39 g