Description
A simple and hearty salad of potatoes - the perfect complement to grilled fish.
Ingredients
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Potatoes
8 piece
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Onion
1 piece
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Sunflower oil
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Vinegar
-
Salt
Cooking
Potatoes clean and boil in salted water. Adjust the salt yourself to your liking. Drain the water and give a few minutes to cool down. Still hot as you can take in hand, cut into small cubes, about 1 cm.
Peel and finely chop a small onion. Add salt and a pinch of salt and gently squeeze. Onions add to the potatoes. Stir and add a little sunflower oil. Mix gently.
Close with cling film. once the potato has cooled, place in refrigerator for 2-3 hours. The salad should be well chilled. If there is no time, I put on 15-20 minutes in the freezer, then transferred to a refrigerator.
Season the salad better before serving. Add the sunflower oil already according to your taste and pour over the vinegar. Mix well.
Bon appetit!
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