There are thousands of potato varieties that vary in size, shape, color and flavor. They are often categorized as firm-cooking, predominantly firm-cooking, and floury-cooking, depending on how well they are suited for different cooking methods. The firm-cooking variety is most often used for salads because they do not break down as easily. Potatoes can be prepared in many ways and are a main ingredient of various dishes.
Potato salad
A tasty and juicy potato salad is simply the best thing you can imagine. For example, celery cutlets or kohlrabi cutlets go excellently with it. But there are still infinitely many variants that fit to this salad. Burgers, falafel or once also vegan hot dogs.
Potato salad
Ingredients
- 300 g waxy potatoes
- 1 onion white or red
- 1 tsp mustard
- water as needed or vegetable broth
- 1 – 2 tsp fresh parsley
- alternatively dried parsley
- salt and pepper to taste
- 2 carrots optional
- fresh cucumber and radish optional
- chives optional
Instructions
- Cook potatoes in potato steamer for about 35 minutes, depending on size, until done.
- Then leave to cool for a short time.
- Peel and chop the onion.
- Peel and slice the potatoes.
- Season the potato salad with salt and pepper and the mustard and water as needed. Add the onions.
- Add fresh parsley cut into small pieces and mix everything well.
Notes
Tip
Peel carrots and cut into slices. Boil in water until soft. Then add to the potato salad with the broth. Fresh cucumbers or radishes also taste very good in the potato salad. There are no limits to your imagination. Finally, garnish with fresh chives.
To make the potato salad nice and creamy, take 1 potato and mix it with the mustard and some broth from the carrots or water.
Interesting to know
Potatoes are an excellent source of carbohydrates and therefore also a staple food.
