Potato salad

Be careful: for this recipe around 5-12 hours planning ahead are needed

Ingredients for 6 hungry people  


  1. Boil the potatoes with the kosher salt, until you can stick a fork in it;
  2. Boil the water with the bouillon cube;
  3. Peel the potatoes when they are still warm;
  4. Cut the potatoes in slices 3-5 mm thick and the onion finely;
  5. Add vinegar, mustard, salt and pepper to the broth, when still warm;
  6. Mix the potatoes, the oil, the chieves and the onions, then add the broth mix;
  7. Correct salt and pepper;
  8. Refrigerate for 4-12 hours;
  9. Take out of the fridge 30 minutes before serving;

Aron Wussler