Ingredients:
8 -10 medium idaho potatoes
1 teaspoon salt
2 stalks celery, coarsely chopped
1 medium onions, coarsely chopped
2 medium kosher dill pickles or 12 hamburger dills, chopped
5 -8 chicken bouillon cubes
white vinegar ( I like it tart, so I do about 1/2-3/4 cup. You can also add more later.)
pepper, to taste
1/2-1 cup salad oil
2 -3 hard-boiled eggs, if desired ( to garnish)
Directions:
Scrub the potatoes.
Boil in a large pot, sprinkling about 1 tsp salt on top.
Cover and let boil for about 20 minutes.
Stab with fork to check for doneness.
Meanwhile, chop the celery, onion, and pickles into a large bowl; set aside.
Drain potatoes and let cool.
Bring the bouillon cubes, vinegar, and pepper to a boil, mashing cubes until dissolved.
Remove from heat, as soon as it boils.
When potatoes are cool, peel them.
Then slice them like thin potato chips, into the bowl with the celery, onion, and pickles.
Combine it all, gently.
Now add the “broth” gradually, folding it in, as you go.
Pour a bit, then wait, and let the potatoes absorb it.
Then add the oil, also gradually.
Keep folding.
Now you must let the salad”pull together.
“Cover it loosely with plastic wrap, and stir it every hour or so.
Do not refrigerate!
Let him sit overnight.
The next day, you can create.
Stir him up again, and taste.
Add oil, vinegar, pepper, bacon, even mayonnaise, if you want, but be careful with salt, as the bouillon is salty!
Garnish with sliced hard cooked eggs, paprika, parsley, celery leaves, or what you like.
Guten Appetit!
Servings: 6-8
Time preparation: 60 min.
Time total: 80 min.