Swabian Potato Salad

Ingredients for 4 people:

About 1 kg waxy potatoes (e.g. Bamberger Hörnchen or La Ratte)
About 150 ml veal, beef or chicken stock (I recommend beef stock)
1 tsp mustard (I recommend Dijon mustard, but if you prefer it milder, choose a medium hot one)
4 tbsp fruit vinegar
4 tbsp vegetable oil (I recommend rapeseed oil, but sunflower oil will do just as well)
2 small red onions (or shallots)
a little sugar
A small bunch of chives

Leave the skins on the potatoes and cook them in salted water (don't stint on the salt!). Drain off the water, leave the potatoes to cool before removing the skins and cutting the potatoes into thin slices. Peel the onions, chop them finely and add them with the potatoes to a bowl.

Season the salad with salt and pepper and add the mustard and vinegar. Then mix everything together gently, being careful not to break the potato slices.

Heat the stock and add to the bowl until it comes half-way up the potatoes. Mix everything again and only then add the oil. Gently stir in, and then leave everything to marinate for at least one hour.

If you like lukewarm potato salad, add only half the stock at this stage and add the rest of the warm stock just before eating.

Scatter some chopped chives over the potato salad to serve.

Submitted by Olaf Oberbossel, team leader, area account manager Scandinavia, Great Britain, Ireland

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