Recipe for potato salad with vinegar, oil and pickles

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Finding a good recipe for potato salad is not difficult. Numerous preparation suggestions have been published on the Internet. There is something for every taste. This article describes how to prepare potato salad with vinegar, oil, and pickles.

Potato salad is also great with a dressing made from vinegar and oil.
Potato salad is also great with a dressing made from vinegar and oil. © w.r.wagner / Pixelio

Ingredients:

  • 2 kg of potatoes
  • 1 small Jar of pickles
  • oil
  • vinegar
  • 150 ml vegetable stock
  • Salt pepper
  • some chives (frozen or fresh)

Many people want to avoid salads with mayonnaise, especially in summer. To a good one potato salad you don't have to go without it though. Of the salad This recipe is made with a few, delicious ingredients as well as with oil and vinegar prepared.

Potato salad - a simple recipe

  1. First they have to potatoes be cooked in a large saucepan with a bowl.
  2. After cooking, they are quenched and peeled.
  3. The potatoes shouldn't get completely cold, but should be cut into thin slices while they are still warm.
  4. Cut the pickles into fine cubes and add them to the potatoes in the bowl. The amount of pickled cucumbers depends largely on the taste. Some want a lot of cucumbers in their potato salad, others less. You should decide that for yourself.
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Marinade from oil and vinegar - final preparation steps

  1. Now sprinkle the potatoes and the pickles with a little salt and pepper.
  2. Then add about 2-3 tablespoons of oil and mix everything very carefully.
  3. In a measuring cup, stir 1-2 tablespoons of vinegar into the vegetable stock. If you use vinegar essence, you will of course have to take correspondingly less. In general, dose the vinegar a little more carefully. It's better to add a little more seasoning if the potato salad isn't sour enough for you.
  4. Now gradually add some of the liquid to the potatoes and stir everything well. You may not need all of the broth. That again depends on how you like the consistency of the salad best. It shouldn't be too dry, but neither should it have too much liquid.
  5. Season the potato salad with salt, pepper and a little chives and put it in the fridge for about 1 hour to steep.

Of course, the potato salad also tastes very good straight away. But it only becomes really tasty when it is nicely pulled through and all the ingredients have been able to develop their aroma. If you like it a little more colorful, you can change the recipe and cut a red onion into fine rings and mix them in. Bon Appetit!

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