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Parmigiano Reggiano-crusted roast vegetables

20 minutes

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Cheesy potato croquettes with Parmigiano Reggiano hollandaise

20 minutes

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30 minutes

German potato salad (Kartoffel Salat)

Serves 6

Difficulty Easy

Prep Time 1 hour’s standing time

Ingredients

600 g potatoes, peeled
sea salt and freshly ground black pepper, to taste
½ onion, finely sliced
1 cup beef or vegetable broth, warmed
3 T apple cider vinegar
6–8 T olive or pumpkin seed oil
chives, to garnish

Method

1 Cook the potatoes in salted boiling water until soft but still firm. Quarter the potatoes while still warm.

2 Place the potatoes and onion in a large bowl and pour over the broth. In a small bowl, whisk together olive oil and apple cider vinegar. Add this dressing to the potatoes and season generously. Mix the potatoes, until a light bond is formed. It may seem counterintuitive to overmix the potatoes, but in this instance, you want the starch to release into the liquid to give it its creamy texture. Allow to stand for at least 1 hour or overnight. Taste before serving and add vinegar or salt as needed.

Find more potato salad recipes here.

Videography: Kevashan Moodley and Romy Wilson
Photography: Jan Ras
Food assistant: Leila-Ann Mokotedi

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German potato salad (Kartoffel Salat)

Ingredients

Method