Ingredients for 4 persons
For the salad:
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1 kg Purple potatos
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2 Apples (red)
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4 Sprigs Majoram
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1 Bunch Radishes
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100 g Kühne Pickled Gherkins
For the marinade:
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100 g Onions (red)
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400 ml Vegetable stock
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40 ml Kühne Apple Cider Vinegar
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1 TBSP Kühne coarse mustard
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1 TBSP Honey
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50 g Rapeseed oil
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Salt, Pepper
Preparation
Kitchen utensils
Kitchen scales, pot, stove, knife, chopping board, sieve, bowl
Wash the potatoes and cook them in plenty of salted water until tender. Peel them while still warm and leave to cool.
Meanwhile, peel and finely dice the onion. In a pot, simmer the onion with stock over medium heat for about 10 minutes. Stir in vinegar, mustard, honey and rapeseed oil. Season generously with salt and pepper.
Slice the potatoes and mix them with the dressing. Wash and drain the radishes and marjoram. Quarter the radishes and pick the marjoram leaves. Wash and quarter the apples, remove the cores and cut them into thin slices. Finely chop the gherkins. Add everything to the potatoes and season again with salt and pepper.
Recipe advice
This potato salad tastes even better after resting for a while. Prepare everything except the radishes the day before, and fold in the freshly cut radishes just before serving.
Nutritions
-
Calories
387 -
Carbohydrates
59 -
Fat
12 -
Protein
6 -
Kilojoule
1615