800 g (1.5 lb) potatoes
Cook the potatoes unpeeled und let them cool for some hours (even overnight). Peel the potatoes and slice them. Mix them with the sliced onions, add pepper and salt. Pour the vinegar and oil over the salad and stir thoroughly, but carefully. Wait for another hour before serving.
The Swedish cook Per-Erik Wahlberg sent me a variation of this sallad. Thank you. To the above recipe you should add white wine and parsley and the liquid of sour pickled gherkins. Add some more of the liquid just before serving, it will freshen up the sallad.
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7.5.1997 by the "chef"