Potato Salad

Rinse 1, 2 kg of firm boiling potatoes and cook in boiling hot salted water for about 25 minutes. In the meantime, for the marinade, mix 5 tbsp white wine vinegar, 10 tbsp oil, 1 tsp medium hot mustard and salt in a large baking bowl with a whisk. Now, likewise, finely dice 80 g of onions and bring to a boil in about 350 ml of table spice broth, remove from heat and set aside. Drain the potatoes, steam them very well, but still hot peel them and cut them directly in thin slices into the vinegar-oil marinade. Pour the warm Tafelspitz broth in 3-4 portions little by little and mix carefully with the leaf salad. Always allow the leaf salad to infuse for 10-15 min before adding the next unit of clear soup.

Fold in 2 tbsp finely chopped parsley and season with salt. Raneburger: “Potatoes and clear soup must be warm. Only in this way the potatoes absorb the liquid and the lettuce becomes nice and slippery, some also say slimy. I like to use only table spit broth. You may also take a good veal stock.”

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