Swabian Potato Salad

⏱ 45 min · 🍽 4 Portionen · 🧂 9 Zutaten

Zutaten

  • 1 kg waxy new potatoes
  • 1 piece onion
  • 250 ml vegetable broth
  • 60 ml white wine vinegar
  • 50 ml neutral canola oil
  • 10 g medium-hot mustard
  • 1 pinch sugar
  • 0.5 bunch chives
  • 1 pinch salt and black pepper

Zubereitung

  1. Boil the potatoes in their skins in salted water until just tender, drain, and let them steam dry briefly. Peel while still warm and slice them thinly with a mandoline or knife.
  2. Dice the onion very finely and bring it to a quick boil with the broth. Whisk in the vinegar, mustard, sugar, salt, and pepper, then pour the hot dressing straight over the warm potato slices.
  3. Gently fold the salad together, cover, and let it rest so the potatoes soak up the dressing and turn silky and glossy. Fold once more halfway through.
  4. Finally fold in the oil, adjust the seasoning with vinegar, salt, and pepper, and serve just warm, showered with snipped chives.
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Swabian Potato Salad
📖 Culinse
saladveganclassicsummer

Swabian Potato Salad

Thinly sliced waxy potatoes folded through a warm broth and vinegar dressing – silky, tangy, and completely mayo-free in the southern German tradition. Best enjoyed just warm..

⏱

Kochzeit

45 min

🍽

Portionen

4

🧂

Zutaten

9

Original ansehen ↗

Nährwerte

pro Portion

295 kcal

Kalorien

5 g

Eiweiß

13 g

Fett

40 g

Kohlenhydrate

Zutaten

Für 4 Portionen

  • 🛒
  • 🛒

Zubereitung

  1. 1

    Boil the potatoes in their skins in salted water until just tender, drain, and let them steam dry briefly. Peel while still warm and slice them thinly with a mandoline or knife.

  2. 2

    Dice the onion very finely and bring it to a quick boil with the broth. Whisk in the vinegar, mustard, sugar, salt, and pepper, then pour the hot dressing straight over the warm potato slices.

  3. 3

    Gently fold the salad together, cover, and let it rest so the potatoes soak up the dressing and turn silky and glossy. Fold once more halfway through.

  4. 4

    Finally fold in the oil, adjust the seasoning with vinegar, salt, and pepper, and serve just warm, showered with snipped chives.