Vegetarian
Light Potato Salad
Potato salad doesn't have to be drowning in mayonnaise. This light version gets its juicy texture from beef stock, kefir and a splash of pickle brine. Serve it at the Christmas table, with schnitzel or alongside grilled meat. It also makes a lovely snack with fresh bread.
Prep: 15 min
Cook: 20 min
Servings: 4
Energy: 288 kcal per serving
Method
01.
Boil the potatoes in their skins, drain them and, while still warm, peel and cut them up.
02.
Moisten them with the warm beef stock. Let it soak in for a moment, then add the remaining ingredients and mix gently.
03.
Taste the salad and season it if needed.
