Swabian Potato Salad
As promised last week, today we have the perfect side dish for the oven schnitzels, a classic of German cuisine that should not be missing in the barbecue season: potato salad. Regional differences in the preparation of this delicacy exist quite – with mayonnaise or without just as an example. I show you how to prepare a real Swabian potato salad, that is, dressed with vinegar and oil.
Firm boiling potatoes form the basis and must be cooked in salted water. Probably the most difficult part of the recipe for me is always peeling the tubers, here I am always open to tips… Once the potatoes are freed from their skin, they are cut into thin slices and placed in a large bowl. Now we pour hot vegetable broth over them and let the potatoes steep covered for a good half hour. At the very end, we add a vinaigrette of vinegar and oil to give the salad a certain kick.
Let the potato salad marinate for a few hours, so it tastes even better. Have fun cooking!
Swabian Potato Salad
Ingredients
- 1 kg waxy potatoes
- 270 ml vegetable broth
- 100 g bacon
- 50 ml white wine vinegar
- 30 ml tasteless oil e.g. rapeseed oil
- 1 ½ tablespoons grainy mustard
- 1 small onion
Instructions
- Boil potatoes in salted water until done. Allow to cool slightly and peel. Cut into slices and place in a bowl.
- Make a vinaigrette with the vinegar, oil, mustard.
- Fry the bacon and onion (finely chopped) in a pan. Deglaze with the vegetable broth and bring everything to a boil once.
- Pour the hot broth and the dressing over the potatoes, fold in well and let stand.
