Instructions:
1kg potato (Desiree, Russet)
300ml beef stock (or boil water with stock cube)
70ml apple cider vinegar
70g onion, finely chopped
70ml vegetable oil, your choice
salt, pepper
15g caraway seeds
15g garlic, finely chopped
30g mustard of your choice
Boil the potatoes in their skins, peel and slice to a thickness of approx. 4mm.
Bring the broth with the spices to the boil (without the oil!). Add the onion and garlic for the last minute, then pour over the potatoes while still warm. Mix with your hands lightly mashing the potatoes.
Season to taste and leave to rest. After 1 hour, add the oil and season to taste.
Tip: In the podcast, Christian Oblak reveals whether it is ok to make potato salad with mayonnaise.
