potato salad, © Silvia Bogdanski / shutterstock.com© Silvia Bogdanski / shutterstock.com

For 6-8 persons

Ingredients:

  • 500 g of hard-boiling potatoes
  • 100 ml vegetable broth
  • 1-2 tbsp medium hot mustard
  • 3 tablespoons wine vinegar
  • Salt pepper
  • some caraway
  • 1 tbsp coriander seeds
  • 200 g of white cabbage
  • 80g onion
  • 3-5 tbsp of virgin olive oil
  • 80 g sheep's cream cheese
  • 2 tablespoons of olive oil
  • 6-8 tbsp

Steam potatoes with shell, allow to evaporate, peel and, cooled slightly, cut into thin slices. Stir in heated vegetable stock with mustard, vinegar, salt, pepper, coriander crushed in mortar and cumin, mix with potato slices, let stand for 30 minutes.
Cut the white cabbage into thin slices (this works well with the electronic bread slicer), dice the onion. Lightly fry the white cabbage in a pan with 1 tablespoon of olive oil, stirring constantly. Add the onion and sauté. Crumble the sheep's cheese or cut into small cubes, halve capers according to size. Add the white cabbage, sheep's cheese, capers and 2 tablespoons of oil to the potatoes, mix gently, fold in the ravioli and season to taste.
Made from fresh potatoes, this potato salad is a special treat.

Recipe by Liesel Schmitt, winery Axel Schmitt, Ober-Hilbersheim
(from the book "Still more desire for Rheinhessen", Leinpfad Verlag)

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