Potato Salad with Pickles and Onions

Ingredients

• 800 g potatoes
• 100 g pickled cucumbers (cornichons)
• 1 Red Onion
• 2 tbsp olive oil
• 4 tbsp vegetable broth
• 2 tbsp white wine vinegar
• Salt
• black pepper (freshly ground)
• 0.5 bunch chopped parsley

Instructions

1. 1.

   Wash the potatoes thoroughly and boil them in salted water for about 25 minutes, then drain in a colander, let them cool. Slice or dice the cornichons. Peel and finely dice the onion. Cut the cooled potatoes into bite-sized pieces and quickly fry them in a hot pan with oil until golden yellow.

2. 2.

   Add the onions, sauté briefly, then stir in the cucumbers and transfer to a bowl. Mix with vinegar and broth, season with salt and pepper, and gently fold in the parsley. Taste and serve arranged on small dishes.