Swabian Potato Salad
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Swabian Potato Salad
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 500 g potato waxy
- 1 onion medium
- 150 ml broth beef
- 1 tbsp white wine vinegar
- 1 tsp sugar
- 1 tbsp mustard
- salt
- black pepper
- 2 tbsp neutral cooking oil sunflower, generic cooking oil
- nutmeg optional
Instructions
- Cook jacket potatoes for 15-20 minutes (depending on size). Make sure the potatoes are tender, but not too soft, so they keep their shape when slicing.
- Drain the cooked potatoes and let them cool down a bit for 15 minutes. Peel the skin off and slice them into half cm wide slices.
- Chop the onions.
Prepare your dressing
- Heat up your broth in a small pot. When it starts to boil, turn the heat off, and add the onions, as well as white wine vinegar, sugar, mustard, salt and pepper.
- Pour the dressing over the potatoes and let it rest in the fridge for at least 1 hour.
- Before serving add the oil and mix the salad well.
- Correct the seasoning. Add nutmeg if you like!
Notes
- If you are making potato salad one day ahead I would prepare more dressing, as the potatoes will soak most of it.
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