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Potato salad

  • 500 g Russet Potatoes, cooked, peeled, thinly sliced
  • 500 g Beef Stock, hot
  • 100 g Sweet Onion, minced
  • Seasonings
    • 45 g White Vinegar
    • 40 g Vegetable Oil
    • 1 t White Sugar
    • 1 Sprig Parsley Leaves, chopped
    • 1/4 t Medium-Grain Salt
    • 1/2 t Black Peppercorn, ground
  • Garnish
    • 30 g Red Onion, sliced
  1. Mix ingredients. Add potatoes, onion, seasonings, and beef stock to a large mixing bowl. Mix gently until it starts to thicken.
  2. Garnish with red onion.

  1. "Original Wiener Erdäpfelsalat." Chef Koch. 22 November 2003. ↩