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Crispy Potato Salad

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This crispy potato salad combines golden roasted potatoes with fresh herbs and a tangy dressing, making it a perfect summer dish. Experience a delightful crunch and creamy texture in every bite!

Ingredients

Scale
  • 1.5 kg firm potatoes
  • 1 large onion, finely diced
  • 200 g diced streaky beef
  • 4 tbsp vegetable oil (e.g. sunflower oil or canola oil)
  • 6 tbsp white wine vinegar
  • 4 tbsp vegetable broth (instant or homemade)
  • 2 tbsp medium hot mustard
  • Salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 bunch chives, finely chopped
  • 1/2 bunch parsley, finely chopped
  • 2 hard-boiled eggs, quartered (optional)
  • pickles, sliced (optional)

Instructions

  1. Wash the potatoes thoroughly. Place them in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until firm.
  2. Drain the potatoes, cool, and slice them into approximately 0.5 cm thick slices. Place in a large heat-resistant bowl.
  3. Heat a large pan over medium heat. Add the diced beef and fry until crispy, about 8-10 minutes. Remove and drain on paper towels.
  4. In the same pan, sauté the onions in the beef fat until translucent, about 5-7 minutes.
  5. Add the white wine vinegar, vegetable broth, and mustard to the sautéed onions. Stir and bring to a brief boil. Season with salt and pepper.
  6. Pour the hot dressing over the sliced potatoes and gently stir to coat.
  7. Add the crispy beef, chives, and parsley to the potatoes and fold together carefully.
  8. Cover the potato salad and let it sit at room temperature for at least 30 minutes, or refrigerate for a few hours or overnight for best flavor.
  9. Before serving, taste and adjust seasoning with more salt and pepper if needed. Optionally garnish with quartered hard-boiled eggs and/or sliced pickles.

Nutrition

Find it online: https://rezepteliebevoll.de/crispy-potato-salad-your-summer-recipe-highlight/