Load your vegetables into the potato salad in advance, you will really appreciate the result – it will be crispy and juicy. Ideally try a week before Christmas Day, but two days will do.
Ingredients:
250 g of peeled and chopped carrots
125 g peeled and chopped celery
125 g peeled and chopped parsley
500 ml of water + approx. 100 ml for adding more if necessary
100 ml of white wine vinegar
1 teaspoon of salt
2 teaspoons of sugar
2 bay leaves
6 balls of allspice
10 black pepper balls
Approach
Peel the vegetables – carrots, celery and parsley – and remove all impurities. Cut it into cubes. Prepare the glaze: pour half a liter of water, white wine vinegar into a pot, add allspice, bay leaf, pepper, sugar and salt. Let it boil and taste whether it is necessary to fine-tune the glaze with sugar or salt. Add the vegetables. Boil everything for 15-25 minutes. Rinse the glass with hot water from the kettle (leave it in the glass for a while). At the end of the boil, fish out the spice balls. If too much liquid has boiled, you can add a deciliter of water from the kettle and boil for another minute. Then pour the varnish with the vegetables into a glass. Make sure all the vegetables are submerged, let cool and refrigerate. The amount is enough for a salad of 1.5 kg of potatoes.
TIPS: If you want to complete the composition with peas, take a frozen one and put it in the pot for the last two minutes. Instead of onions, you can try a small, pearl onion bought in a jar. You don’t have to peel or cut it, just add it to the salad at the last minute together with the cucumbers.
2023-12-15 16:02:13
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