Swabian Potato Salad
Salads, Side Dishes
- 8 portions
i.e. Yukon Gold, Carola etc.
medium sized onion
beef or vegetable broth
white wine vinegar
neutral vegetable oil
Salt and pepper to taste, I prefer:
coarse Kosher salt
Place whole, unpeeled potatoes in a large pot.
Cover with cold water and bring to a boil.
Reduce the heat and simmer the potatoes until they are just barely fork tender.
Drain the potatoes and let them cool slightly.
In the meantime, bring the broth to a boil and chop the onion finely.
Add the onion cubes, vinegar, mustard, salt, pepper and sugar to the broth.
Remove from the heat and mix all ingredients well.
Peel the hand warm potatoes and cut them into slices.
Carefully place them into a large bowl and add the hot broth mixture.
Do NOT stir, cover and allow to rest for about 1 hour. The potatoes will absorb most of the liquid.
Add the oil and carefully mix, salt and pepper again to taste if necessary.
erve immediately or refrigerate for up to 24 hours. Allow the potato salad to come to room temperature before serving. This will take about 30 minutes to one hour.
For a variation, peel and slice 1 cucumber. Add the cucumber at step 9.
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