Salad
You overdid it with the flour and the sauce is too thick: Plain milk will save it.
Ingredients · Servings 4
- potatoes
- onion
- salt
- oil
- icing sugar
- water
- vinegar
Method · 2 h
- Boil the potatoes in their skins, let them cool, peel them, then either cut them into rounds or mash them with a potato masher like for a classic potato salad. Depending on the amount of potatoes (per three kilos), I add two very finely chopped onions.
- Add salt and about 0.5 l of water, two and a half tablespoons of vinegar, two and a half tablespoons of powdered sugar (it dissolves better) and one tablespoon of oil, make a brine and pour it over the potatoes, they must be covered but not really floating. Put in the fridge and let cool for at least an hour. Excellent as a side dish for schnitzels, meatballs, meat.
