Colorful Potato Salad

Ingredients

• 600 g waxy potatoes
• 2 red onions
• 3 tbsp apple cider vinegar
• Salt
• Pepper
• 0.5 tsp dried marjoram
• 150 ml Vegetable broth
• 1 tbsp mustard
• 1 tbsp apple thick juice
• 2 tbsp olive oil
• 1 cucumber
• 2 carrots
• 1 red apple
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   Cook potatoes in boiling water for 20–30 minutes. Then drain, shock, and let cool completely while still hot. While the potatoes are cooking, peel and finely dice the onions. Bring the onion dice to a boil with vinegar, salt, pepper, marjoram, and broth. Whisk in mustard, thick juice, and oil.

2. 2.

   Slice the potatoes. Pour the dressing over the potatoes and let it sit for 30 minutes, stirring gently from time to time.

3. 3.

   Meanwhile, clean, wash, lengthwise halve, scoop out the seeds with a teaspoon, and slice the cucumber thinly. Clean, wash, peel, and coarsely grate the carrots. Peel, wash, halve, core, and dice the apple into small pieces.

4. 4.

   Mix the cucumber, carrots, and apple into the potatoes, season with salt and pepper, and let the salad sit for another 10 minutes.

5. 5.

   Wash, shake dry, pluck the leaves from the parsley, finely chop, and mix into the potato salad.