Potato Salad a La Elena Uhlig – Studio Guest

Preparation (about 40 minutes):

Rinse potatoes, make as cooked peeled potatoes, peel and cut into slices. Heat the beef broth, add the onions, vinegar and oil and mix in the mustard, bring to the boil and set aside for a short time.

Cut the gherkins into slices, cut the eggs with an egg slicer and add both to the potatoes. Pour the marinade on top. Mix everything well, fold in chopped parsley, season well with salt and freshly ground pepper, cool. Then fold in the mayo. Garnish with cherry tomatoes.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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