Friday, 4 January 2013

Kartoffel Salat - Potato Salad

Serves 2:
Potatoes (500g - diced)
Onion (1 - small, minced)
Olive oil
Vinegar (40 ml)
Water (15 ml)
Sugar (20g)
Parsley (chopped)

1) Boil the potatoes in water until soft.
2) Drain and leave to cool.
3) In a large frying pan cook the onion in olive oil until golden.
4) Add the vinegar, water, salt and pepper.
5) When boiling add the potatoes and parsley.
6) Serve warm.

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