Potato Salad

First, boil or steam the potatoes in their skins in salted water (do not let them become too soft!).

While still warm, remove the skin and cut into 2-4 mm thick slices.

Chop onions finely, chop chives finely.

Pour onions and hot soup over potatoes and let stand at least 10 minutes.

Stir pepper, herb vinegar, salt and sunflower oil or other vegetable oil to make a sauce, pour over the salad and mix gently (each potato slice must come into contact with the sauce).

Sprinkle the potato salad with chives before serving.

Preparation Tip:

The potato salad should sit in the marinade for a while and should not be served too cold.

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