Schwäbischer Kartoffelsalat Food

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.

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.

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.