Potato salad - Rheinhessen meets Schwaben

Ingredients for 3-4 servings

• 600 g of potatoes
• 2 shallots
• 150 ml vegetable broth
• 50 ml Riesling vinegar
• 1 shot of Riesling
• salt
• pepper
• 3 tsp mustard
• 1 tbsp chives (cut into rings)
• 3 tb of pumpkin seeds
• 1 tbsp rapeseed oil

manual

Wash the potatoes, place in a large pot of water, bring to a boil and cook the potatoes until soft.

In the meantime mix the vegetable broth, the vinegar, the Riesling, the mustard, as well as salt and pepper in a small pan and warm slightly. Not cook.

Peel the shallots, finely chop and add to the stock with the chives. Remove the pot from the heat and let the broth cool a bit.

Peel the cooked potatoes still hot and slice them. Gradually pour the broth into the potatoes and add to it.

Finally, add the oil and pumpkin seeds and fold.

comment

It may be that you do not need the whole broth. The salad should shine and "smack" when mixed. He should not swim.

Source: blog post Dila vs.. Kitchen