Schwäbischer Kartoffelsalat Schwabian Potato Salad Food

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.

BAYRISCHER KARTOFFELSALAT (BARVARIAN POTATO SALAD)

Steps:

• Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
• Drain.
• Toss warm potatoes with vegetable oil and onions.
• Dissolve remaining 1/4 t salt and the sugar in lemon juice.
• Pour over potatoes.
• Marinate salad 1 to 2 hours before serving.
• Serve at room temperature.

SCHWäBISCHER KARTOFFELSALAT (SCHWABIAN POTATO SALAD)

Steps:

• Cook potatoes until a fork can easily pierce. Cool slightly, peel while still hot. (Ouch!) Slice thinly into a bowl.
• Dice onion and add to potatoes along with salt and pepper to taste.
• Pour the hot bullion over potatoes and carefully mix so that the stock can soak into the potatoes for a few minutes.
• Blend vinegar, oil and mustard and stir into potatoes.
• Taste if additional salt and pepper is needed.
• Serve room temperature. Goes well with hot sausages.
• Note: original recipe is served on a bed of cucumber salad or endive salad.