A potato salad is very popular in my family. Especially the children often ask for it as a side dish. I always struggled with how to make it; for me, it always ended up being more like mashed potatoes. My dear mother-in-law helped me and gave me valuable tips, and since then it works wonderfully and tastes really good.
Photo by Sabine, meinhaushalt.at
Read also: Recipe for a Watermelon-Feta Salad with Mint – Summer Salad
The potatoes must be boiled until soft; it is best to do this 3 hours before you want to serve the salad, because the potatoes must be well cooled.
First peel the potatoes and cut them into slices.
Bring a pot to a boil on the stove and cook the potato slices until soft; for me this takes about 10 minutes - test with a fork to see if they're already soft.
Let them drain well in a colander and cool completely.
Now prepare the marinade.
For this, mix the vinegar and oil well with the sugar.
Chop the onion finely, as well as the chives.
Once the potatoes are cold, put them together with the onions into a bowl, pour the marinade over them, as well as the yogurt dressing and the pickle juice.
Add the chives, season with salt and pepper, and mix well.
The potato salad is ready.
If you're running late, put the potatoes in the refrigerator to cool there. I cut the chives over the salad with scissors — it's easier and faster. The pickle juice adds a really good flavor; I got that tip from my mother-in-law.
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