Marinated German potato salad with garden herbs

Method7 steps · about 2 hr 30 min

1. 1

   Step 1: Boil the potatoes with the skin in a lot of water, to which the cumin has been added, in about 20 minutes. If you don't like cumin, you can leave it out.

   Boil potatoes · 20 minUses 2 lbs. waxy potatoes (1000 g) · 0.5 tsp cumin seeds (whole) · water for boiling potatoes

   
2. 2

   Step 2: In the meantime, prepare the marinade: cut the onion into very small pieces and heat the broth in a pan or small pot. Add the raw onion, as well as the mustard (1 tsp), vinegar, salt (1 tsp), pepper and sugar (1 pinch). Mix everything well so that the ingredients dissolve.

   Uses 4.5 cups vegetable stock · 1 tsp salt · 1 tsp black pepper · 1 tbsp white vinegar · 1 tsp mustard (medium hot or mild) · 1 white onion (medium sized) · 1 pinch white sugar

3. 3

   Step 3: Take 2 tablespoons of cucumber water from the cucumber jar and add this too. Season the broth well. Let everything boil for 3 minutes. Remove from heat.

   Boil marinade · 3 minUses 2 tbsp pickle juice · heated stock with onion, mustard, vinegar, salt, pepper and sugar

4. 4

   Step 4: When the potatoes are done (pierce the center of the largest ones with a small knife to check) drain the water and peel the potatoes. Note: If you use a fork, prick the hot potatoes with it and hold them, you can peel them perfectly all around. Or use a clean kitchen towel.

   Uses potatoes boiled about 20 minutes until tender

   
5. 5

   Step 5: Slice or cube the warm peeled potatoes and gently mix with the hot marinade. Cool promptly, cover and refrigerate for at least 2 hours, or overnight for fuller flavour.

   Marinate potato salad refrigerated at least 2 hours · 120 minUses seasoned stock/pickle-juice marinade boiled 3 minutes · warm cooked potatoes drained and peeled

6. 6

   Step 6: The potatoes should have absorbed the marinade almost completely. If not, pour off the rest. The salad should be moist, however.

   Uses potato salad marinated at least 2 hours under refrigeration

7. 7

   Step 7: Before serving, wash and dry the fresh herbs (1), chop finely and mix into the marinated salad. Thinly slice the pickled cucumbers (3 pieces), add them with the finishing oil and gently mix.

   Uses 1 hand full kitchen herbs of your choice · 3 pieces pickled cucumbers · vegetable oil for finishing the potato salad; source gives no amount · marinated potato salad with excess marinade drained but still moist