For the potato salad, boil the potatoes in salted water with caraway seeds for about 20 minutes. Then peel and cut into slices. Finely dice the shallots, boil in the beef stock and the bouillon cube, pour hot over the potatoes.
Stir through sugar, salt, mustard, sherry vinegar, mix in olive oil with a fork. Pour the cooled sauce over the potatoes and let it stand for 2 hours with the lid closed. Sprinkle the potato salad the potatoes with parsley.
Preparation Tip:
Frankfurters go well with potato salad.
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