Swabian potato salad
It just belongs in Swabian cuisine. A classic that goes well with so many dishes. Or simply as a snack in between.
No mayonnaise is allowed in for a Swabian salad. Only vinegar, oil and broth. I got the recipe with the sour cucumber water from my father. That makes it even spicier and not quite as sour.
This potato salad is not only served with Maultaschen, but actually on every occasion. On the BBQ buffet, or with schnitzel, or just for dinner!
For one bowl, 5-6 people
Ingrediances:
1.2 kg waxy potatoes 250 ml strong meat broth 1 onion 50 ml apple cider vinegar 100 ml of sour cucumber water Salt pepper 1-2 teaspoons mustard 2-3 teaspoons vegetable stock powder (organic, without additives) 50-100 ml of sunflower oil
Zubereitung:
Boil the potatoes, let them cool, then peel and cut them
Chop the onions and cook in the broth for 10-15 minutes. As a result, they are no longer as spicy and easier to digest.
Let the broth cool down.
Add vinegar, cucumber water, spices and mustard.
If you like, you can also add parsley and chives, cut into small pieces.
Pour the sauce over the sliced potatoes and let it steep for 2-3 hours. Stir again and again, then pour the oil over it.
It is best to make the salad the day before or early in the morning and let it stand. The potatoes have to absorb the sauce, then it binds better and the salad is already "smacky"!
