Hungarian Vinegar Potato Salad

Vinegar potato salad is the classic Hungarian companion to breaded meats: a cooling, tangy, oniony side.

1. Cook the potatoes in their skins in salted water, then let them cool – they slice far better cold.

2. Peel them, and cut them into thin rounds.

3. Cut the onion into thin rounds.

4. Mix the water with the vinegar, the sugar and the salt, until the sugar dissolves, and pepper it a little.

5. Gently fold the potato and the onion into the vinegar liquid, so the rounds do not break up.

6. Put it in the fridge for a few hours, so the flavours come together well.

Tip: It is a classic Hungarian side for breaded meats – its tangy flavour pleasantly counterbalances the coating fried in plenty of oil.