Mom's Epi-Potato Salad

Yes, while we are at Bavarian, I immediately felt like mummy's potato salad again. No Mayo or ham cubes (the Bavarian - thank God - does not know!). And since I already described the recipe in our Insta story, many of you wanted to have the recipe. Well, here it is. Enjoooyy - or AN GUADN ;) 

Ingredients (for 2-3 pers.)
approx. 10 medium potatoes, firm cooking
2 cups vegetable broth (either homemade vegetable stock or 1/2 soup cube)
fresh parsley
red onions
1 tbsp mustard, medium hot
salt & pepper
1 tbsp rapeseed oil
2 tbsp cider vinegar

Preparation

1. Cook potatoes with skin until soft. This can vary depending on the size (about 30-45 minutes).
2. Meanwhile prepare the sauce: Bring the vegetable stock to the boil, peel and chop the onions & wash and chop the parsley.
3. Mix the vegetable stock with mustard, onions and parsley.
4. Peel the boiled potatoes and cut into slices. Place these slices in a large bowl and add the hot vegetable stock sauce.
5. Stir everything thoroughly and season with salt and pepper.
6. When the salad has cooled, add oil and vinegar.
7. Bon Epi-tit <3