Germany / Salad
Swabian potato salad
Potato dressed in warm stock with vinegar and oil. No mayonnaise — southern Germany does not admit it here.
Ingredients
- Waxy potatoes800 g
- Onion, very finely chopped1
- Hot vegetable stock250 ml
- Wine vinegar3 tbsp
- Mustard1 tsp
- Neutral oil4 tbsp
- Chivesto taste
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Boil the potatoes in their skins until done, about twenty minutes from the boil. Test with a knife: it should go in without dropping through.
While they cook, warm the stock with the onion, vinegar, mustard, salt and pepper, without letting it boil.
Peel the potatoes while hot, holding them on a fork, and slice them three or four millimetres thick straight into the bowl.
Pour the hot dressing over and leave it twenty minutes, turning it once. The potato drinks almost all of the liquid.
Add the oil, turn it again and taste. It should be slightly sharper than feels right; the flavour settles as it stands.
