Potato salad with mustard and pretzels

A fairly classic German-inspired potato salad, finished with pretzel pieces for extra crunch.

For 4 people as a side dish

25 minutes of work

600 grams of potatoes (baby potatoes)

1 onion

15 grams of parsley

50 grams of pretzel sticks

2 tablespoons mayonnaise

1 tablespoon coarse mustard (whole grain mustard)

1 tablespoon vinegar

1/2 teaspoon sugar (for balance)

Salt and pepper to taste

• Cut the potatoes into bite-sized pieces.

• Cook them until tender in salted water, about 15 minutes.

• Meanwhile, make the dressing directly in the bowl: combine the mayonnaise, mustard, vinegar, sugar, pepper, and salt and mix well.

• Finely chop the parsley and add.

• Drain the potatoes and mix them with the sauce while they are still warm.

• Chop the pretzel sticks into pieces and use to finish.