Schwabischer Kartoffelsalat Schwabish Potato Salad Food

SCHWABISCHER KARTOFFELSALAT (SCHWABISH POTATO SALAD)

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and let them cool slightly. If you wish to peel them, do it while they are still hot. It will be much easier. Allow to cool completely, then slice thinly.
• Place the potatoes in a large bowl. Dissolve the chicken bouillon in boiling water, and pour in with the potatoes. Gently stir in the vinegar, egg, pepper, mayonnaise and parsley. Mix in the olive oil last. Let stand at room temperature for 15 minutes before serving. This salad is best at room temperature.

SWABIAN KARTOFFELSALAT

Steps:

• Scrub the potatoes and place in a large pot covered with an inch of cold water. Set over high heat and bring to a boil. Add 1 teaspoon salt and boil until tender, which will probably take anywhere from 12 to 20 minutes depending on the size of the potatoes. Drain the potatoes and allow to slightly cool.
• Once the potatoes are just cool enough to handle, peel them using a small paring knife and cut them into 1/4-inch slices. Place the potato slices in a large bowl and pour the warm beef broth over the top. Top with the minced onion and white wine vinegar. Season with the remaining 1/2 teaspoon salt and freshly ground black pepper, to taste. Use a large spoon to gently stir until all of the potatoes are coated.
• Cover the bowl with plastic wrap and allow to marinate at room temperature for 30 minutes. Stir in the vegetable oil and the parsley and serve immediately, using a slotted spoon if too much liquid remains at the bottom of the bowl. Alternatively, you may cover and refrigerate the potato salad overnight, then allow it to come to room temperature for 30 minutes before gently stirring and serving.

SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
• Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

TRADITIONELLE DEUTSCHE KARTOFFELSALAT

Steps:

• 1. In a large saucepan, boil potatoes until just tender, about 15 minutes. Drain and set aside.
• 2. After frying the bacon, saute the chopped onion in the bacon grease. Remove onion from grease and add to the potatoes.
• 3. Add flour to bacon grease and stir until smooth.
• 4. Add vinegar, sugar, brown mustard, water, and salt and pepper to the mixture and simmer until mixed well.
• 5. Pour this mixture over the potatoes and mix well. Stir in parsley and crumbled bacon and serve while warm.

SCHWäBISCHER KARTOFFELSALAT

Steps:

• Cook the potatoes in boiling water until tender. Leave to cool in a non-metallic bowl. Peel and cut into 0.5cm slices once cold.
• Heat the stock with the onions, vinegar, sugar and mustard and season to taste. Once the broth boils, immediately take it off the heat and pour it over the potatoes. Leave this to marinate for 1 hour before mixing in the oil. Check seasoning and adjust.
• Serve with a slotted spoon, and garnish with the herbs.

FRENCH POTATO SALAD

Steps:

• Wash potatoes and cut them into 1-1 1/2" chunks. Place them in a medium saucepan and cover with water. Heat the water to boiling. Reduce heat to medium and boil the potatoes until tender, but still firm. Drain the potatoes.
• In a small bowl, mix together the olive oil, vinegar, and mustard.
• Add the vinegar mixture to the drained potatoes.
• Add the diced shallot, herbs, salt, and pepper to the potatoes. Mix well to coat and evenly distribute the herbs.
• Serve warm or room temperature.