Aebbirn- or Bodaggnsolod is in Franconia a preferred addition to fried sausages, baked fish and meat dishes. Brush the potatoes (the best are the “Bamberger Kipferl”!), cover them with water and cook them for half an hour.
Drain, rinse with cold water and peel. Cut into slices while still warm. For the marinade, remove the skin from the onion and finely dice it. Mix vinegar, mustard, oil, salt, sugar and pepper, add onion cubes and beef broth and pour hot over potatoes. Fold into the mixture. Let the lettuce stand for 20 minutes and season again. Before serving, sprinkle with the chives cut into rolls.
Our tip: Always use fresh chives if possible!