Founder of @Umami Sans Frontiรจres
Expense
Preparation
Baking time
Rest time
Servings: 4 to 6 portions
1/ Wash the potatoes, place them in a pot with the skins on, add water, and boil for 30 minutes.
2/ Finely chop the onion and place it in a small pot with 200 ml of water. Boil the onion, and partway through, add 1 teaspoon of bouillon to make the broth.
3/ Make the dressing by combining the โป seasonings in a small bowl and mixing them well.
4/ Once the potatoes are done boiling, immerse them in cold water for about 30 seconds to cool slightly, then peel them and slice them into pieces about 5mm thick.
5/ Place the sliced potatoes in a bowl, pour the onion broth over them, and gently mix.
6/ Add the dressing made in step 3 and gently mix.
7/ Let it cool slightly at room temperature, then cover with plastic wrap and refrigerate.
8/ Before serving, taste and adjust the seasoning if necessary. If desired, chop some parsley and sprinkle it on the salad. It’s ready to serve!
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For the vinegar, I highly recommend white wine vinegar or apple cider vinegar (my personal favorite). Of course, Japanese vinegar works wonderfully as well.
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While you can enjoy this salad warm, it’s even more delicious when chilled, allowing the flavors to fully meld together. For the best taste, prepare it the day before or let it chill in the refrigerator for 1-2 hours before serving.
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As shown in the photo, I paired it with petite Nuremberg sausages and Rotkohl (Stewed purple cabbage and apples – recipe available). These herb-infused sausages from Nuremberg are a perfect match for beer, so be sure to try them!
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With its mild, refreshing flavor, this salad complements any dish beautifully.
Founder of @Umami Sans Frontiรจres
