Spicy Potato Salad with Red Onions

Ingredients

• 800 g waxy small potatoes (triplets)
• 3 tbsp sunflower oil
• 3 tbsp olive oil
• 250 ml vegetable broth
• 3 red onions
• 4 tbsp white wine vinegar
• 0.5 tsp medium-hot mustard
• 100 ml Vegetable broth
• Salt
• ground pepper
• sugar
• 0.5 bunch Parsley

Instructions

1. 1.

   Wash the potatoes thoroughly and steam them in their skins until tender. Let them steam briefly, then cut the potatoes into thin strips.

2. 2.

   Peel the onions and slice them into strips. Sauté in sunflower oil until just firm, season with salt and pepper, deglaze with broth, stir in mustard and vinegar, and finish with sugar. Pour the dressing over the hot potato slices, mix well, and let cool. Wash parsley, shake dry, pluck leaves from stems, and finely chop. Mix olive oil and two thirds of the parsley into the cooled potato salad. Sprinkle remaining parsley on top before serving.