Ingredients for a large bowl
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2 kg waxy or mostly waxy potatoes
4 (slightly smaller) red onions
4 tbsp neutral oil (rapeseed or sunflower oil)
200 ml vegetable stock
5 tbsp white wine vinegar
3 tbsp mustard
salt & pepper
1 tsp grated nutmeg
1 tsp sugar
1 jar of cucumber kimchi
2-3 tbsp freshly chopped parsley
This is how we proceed
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Place the potatoes in a pot of salted water and boil until cooked.
While the potatoes are cooking, peel and chop the onions and sauté in a pan with a little oil until translucent. Add the vegetable stock to the onions, bring to boil and then remove from the heat.
When the potatoes are cooked, drain and rinse with cold water, peel them, cut them into slices and carefully mix them with the warm stock and leave to soak.
Add the vinegar and mustard and mix briefly. Then season well with salt, pepper, nutmeg and sugar and mix everything together well.
Finally, mix in the cucumber kimchiand garnish the potato salad with freshly chopped parsley and enjoy.
