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🍽️ Two Types of Potato Salad

531 kcal · 30 min · 4 servings

Ingredients

• 1 kg potatoes
• 1 onion
• 1 tbsp oil
• 200 ml meat broth
• salt
• pepper (from the mill)
• 5 tbsp white wine vinegar
• 5 tbsp germ oil
• 1 bunch chives
• 6 tbsp meat broth
• salt
• pepper (from the mill)
• 5 tbsp white wine vinegar
• 5 tbsp mayonnaise
• 100 g yogurt
• 1 box cress

Instructions

1. 1. Thoroughly clean the potatoes and cook them in lightly salted water for about 25 to 30 minutes. Then drain, let them steam dry for a moment, peel them while hot, and slice them. Peel the onion, dice it finely, sauté it in heated oil until translucent, and add it to the potatoes.
2. 2. For the first variation: Mix the hot broth well with salt, pepper, vinegar, and oil, then pour it over the potatoes. Mix everything thoroughly and let it sit for about 20 minutes. Garnish with fresh chive rings and serve lukewarm.
3. 3. For the second variation: Whisk the broth with salt, pepper, and vinegar, pour it over the potato slices, and mix everything well. Let it sit for about 20 minutes.
4. 4. Whisk the mayonnaise and yogurt together and fold them into the salad. Let it sit for another 30 minutes, then adjust the seasoning and serve sprinkled with cress.

Nutrition per serving

• kcal: 531
• Protein: 7 g · Fett/Fat: 37 g · Carbs: 42 g