For the potato salad, boil the unpeeled potatoes in lightly salted water until soft. Then strain, steam and peel lukewarm. Cut the potatoes into slices and pour the oil over them.
In the meantime, bring 1/2 liter of clear vegetable soup to a boil and pour it over the sliced potatoes as well. Now add the onion cut into small cubes, sugar, vinegar and mustard and stir vigorously.
Season with a pinch of ground cumin, curry powder, salt and pepper. Let the salad rest for about 30 minutes and serve.
Related Recipes:
Potato Salad with ShrimpFor the potato salad with shrimp, first wash potatoes and boil them with peel in salted water until done...
Stuffed Potato Dumplings with Nut PaneerFor the stuffed potato dumplings, halve or quarter the potatoes. Boil them in plenty of salted water until...
Stuffed Potato DumplingsFor the stuffed potato dal, boil the potatoes in their skins for 25 minutes. Then let the potatoes steam out...
Potato Celery PureeFor the potato-celery puree, wash and peel the potatoes and celery and cut into small pieces. Boil potatoes...
Musaka – Potato CasseroleBulgarian cuisine has incorporated Turkish and Greek influences and is characterized by a careful and refined...
Tomato Salad with Yellow Runner BeansA bean recipe for every taste: *4-6 servings The light smoky flavor of scamorza, toasted sage and crispy...
Sweet Potato and Coconut Puree – CaliforniaBoil the coconut milk to three quarters of the mass. In the meantime, peel the potatoes, cut them into pieces...
Horseradish Gnocchi with Arugula and Goose BreastFor those who love strawberries: 1. cook the potatoes with the skin in salted water. In the meantime, finely...
Pickled Celery SaladRinse the tubers, boil unpeeled in water until soft (needle test!) Cool briefly in cold water, quickly peel...
Jerusalem Artichoke Puree with PotatoesFor the Jerusalem artichoke puree, peel the Jerusalem artichoke tubers and the potatoes and cut them into...