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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
  • 1 bunch chives, finely chopped
  • 1/2 bunch parsley, finely chopped
  • Salt (to taste)
  • freshly ground black pepper (to taste)
  • 2 hard-boiled eggs, quartered (optional)
  • pickles, sliced (optional)

Instructions

  1. Wash the 1.5 kg firm potatoes thoroughly. Place them in a large pot and cover them completely with cold salted water. Bring the water to a boil and then reduce the heat to let the potatoes simmer gently for about 20-25 minutes. Test for doneness with a small knife; it should slide in easily but the potato should remain firm.
  2. Once the potatoes are cooked, drain them immediately. Let them cool just enough to handle, then peel and slice them into approximately 0.5 cm thick slices. Place the sliced potatoes in a large heat-resistant bowl.
  3. While the potatoes are cooking, heat a large pan over medium heat (without additional oil). Add the 200 g diced beef and fry until crispy, about 8-10 minutes. Remove the crispy beef with a slotted spoon and let it drain on paper towels, keeping the rendered fat in the pan.
  4. Add the 1 large finely diced onion to the pan with the beef fat. Sauté the onions over medium heat until translucent, about 5-7 minutes.
  5. Add the 6 tbsp white wine vinegar, 4 tbsp vegetable broth, and 2 tbsp medium hot mustard to the sautéed onions. Stir well and bring to a brief boil. Season the dressing generously with salt and freshly ground black pepper.
  6. Immediately pour the hot dressing over the sliced potatoes in the bowl. Gently stir to coat the potatoes without breaking them.
  7. Add the crispy beef, chopped chives, and parsley to the potatoes. Fold everything together carefully.
  8. Cover the potato salad and let it sit at room temperature for at least 30 minutes. For best results, refrigerate for a few hours or overnight to allow the flavors to meld.
  9. Before serving, taste the potato salad 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://omaskocht.de/crispy-potato-salad-your-summer-recipe-highlight/