Schwabischer Kartoffelsalat (Swabian Potato Salad)
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4.1
63 reviews
Good
Schwabischer Kartoffelsalat (Swabian Potato Salad)
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For best flavor, let the potato salad rest for 1 hour during the preparation time.
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Ingredients
- 1 ½ lbs Yukon Gold potatoes, peeled
- ¼ c beef broth, hot (we prefer low sodium)
- 3 Tbsp white vinegar
- 1 Tbsp prepared mustard
- 1 ½ Tbsp sugar
- 1 tsp salt
- 1/8 tsp ground white pepper
- ½ onion, diced
- 1 Tbsp vegetable oil or sunflower oil
- Fresh chives or dill for garnish (optional)
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Instructions
- Place whole, peeled potatoes in a pot and cover with water. Bring the water to a boil over high heat. Reduce the heat and simmer the potatoes until just barely fork tender (10 - 15 min).
- Once the potatoes are cooked, drain them and let them cool slightly.
- While the potatoes are cooling, mix the hot beef broth, vinegar, mustard, sugar, salt, and white pepper together in a small saucepan. Bring the mixture to a simmer over medium low heat.
- By now, the potatoes should be cool enough to handle. Slice them into ¼ inch slices and place the sliced potatoes into a medium bowl. Add the onions and hot beef broth mixture. Mix well.
- Cover the bowl and let the potatoes stand for 1 hour to absorb the flavors.
- Once the potatoes have rested, add the oil and mix well.
- Serve immediately or refrigerate for 12-24 hours to let the flavors come together. Remove the potato salad from the refrigerator for at least 1 hour before serving to allow it to come to room temperature.
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Overall Rating
4.1
63 reviews
Good
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