Potato salad

Here are two varieties, one with mayonnaise/ yogurt and the other one with stock:

With mayonnaise &/or yogurt:

GET
1 kg firm potatoes (Bamberger Hoernle potatoes)
200–250 g eggless mayonnaise or
yogurt/mayonnaise mixture
8 pickled gherkins (cornichons)
2 sour apples
1 tsp hot mustard
Some Dorrigo pepper (white pepper)
2 -3 eggs boiled for decoration (optional)
all organic

DO
Steam the spuds and peel after they have cooled down.
Mix mayonnaise and/ or yogurt, add mustard and pepper. Cut gherkins into small cubes add and mix in. Then add the finely sliced potatoes, taking care that they do not stick together. Peel and cube apples and mix under. Let it rest for more than 30 minutes. Peel the boiled eggs, decorate salad with egg halves and serve.



With stock, vinegar and oil:

GET
1 kg firm potatoes
1/4 l vegetable stock
1 onion
8 pickled gherkins (cornichons) 
3 Tbsp. Mirin or vinegar
olive oil
Some Dorrigo pepper (white pepper)
chives
parsley
all organic

DO
Steam the spuds and peel after they have cooled down.

Chop onion finely, fry in oil till translucent, set aside. Add hot stock, vinegar, pepper and some oil. Peel the potatoes, cut into cubes and drop into the (still warm) dressing. Cut the gherkins into fine slices and add. Let it rest for more than 10 minutes. Decorate with some gherkins, cut chives and parsley.

Potato salad should always be prepared fresh and be served at room temperature. One day in the fridge is also possible.

The Bamberg potato cannot be harvested by fossil fuel powered machines, hence it is an endangered vegetable.

Bunya Potato Salad

Images:
Vincent van Gogh, Still Life: Potatoes in a Yellow Dish, 1888
Max Liebermann, Potato Harvest, 1875