Potato Salad

For the apple salad, first peel the onions, chop finely, mix with the white wine vinegar in a small bowl and let stand.

Boil the potatoes with their skins, let them cool down a bit, peel them and cut them into not too thin slices.

Pour the hot vegetable soup over the potato slices in a salad bowl and stir through. Add the onions with the vinegar, oil, mustard and sugar and mix well. Let it stand for at least half an hour.

Season with sugar and salt and decorate with chives and flowers.

The potato salad tastes lukewarm or cold.

Related Recipes:

Shrimp and Asparagus SaladFor the crab and asparagus salad, rinse the crab meat in a sieve under cold running water and allow to drain... GherkinsMakes four to five jars of 1/2 l. Rinse the cucumbers. Prick each cucumber a few times with a needle so that... Herring and Potato SaladFirst boil the potatoes, let cool and peel. Slice the potatoes and the apple, sprinkle the latter with lemon... Goose Liver Dumplings on Elder CabbageFor goose liver dumplings on elder cabbage, first prepare the goose liver dumplings: To do this, peel and... Apple Mousse CakeFor the apple mousse cake, quickly knead all the ingredients for the dough together and chill for half an... Potato PancakesFor the potato pancakes, first grate the potatoes with a potato grater. Fold in the curd cheese, cut the... Potato SaladFor the potato salad, boil the potatoes (preferably Agria) in salted water until soft, peel while still hot... Rainbow Risotto with CauliflowerFirst prepare the cauliflower vegetables. To do this, wash and clean the yellow cauliflower and divide it into... Roast Potato with Onion and BaconFor the roasted potatoes with onion and bacon, peel the potatoes from the previous day and cut into thin... Preserved Pumpkin Sweet and Sourfor 4 jars (a 1 L capacity): Remove the peel from the pumpkin, stone it, cut it into small slices with a craft...