This is the traditional side dish for the meatloaf we usually eat at special occasions. It complements the heaviness of a slice of protein that the meatloaf is.
- 900 g potato
- ½ onion
- 4 tbsp 20% vinegar
- 2 tbsp unrefined cane sugar
- salt, pepper
- water
You cook the potatoes with the skin on in salted water. Meanwhile, mix the sugar and the vinegar, for the sugar to melt.
After you remove the skin of the potato, you cut it up into circles. You also cut up the onions into strips. Mix the two in a bowl with the vinegar and sugar mix, the spices, and pour water on top until it’s submerged. Leave the potato to sit for 12 hours at least before eating.
Comments
Post a Comment