John Myers
Swabian Potato Salad
The perfect swabian potato salad recipe with a picture and simple step-by-step instructions.
- 700 g Jacket potatoes
- 1 tbsp Caraway seed
- 400 ml. Beef broth
- 4 piece Spring onions, or a little sliced salmon
- 150 g Gherkins
- 5 tbsp White wine vinegar
- 6 tbsp Sunflower oil
- 2 tbsp Mustard medium hot
- Salt and pepper
- Sugar
- Put the potato with caraway seeds in a saucepan and cook in plenty of salted water.
- In the meantime, clean the spring onions and cut into fine rolls. Finely dice the pickles. Heat the broth with the mustard in a suitable saucepan.
- Then peel the potatoes, cut into slices and place in a bowl. Add the cucumber pieces and the spring onion. Season with vinegar, salt, pepper and sugar. Refine the stock with sunflower oil. Now pour in the stock in portions and mix carefully with all the ingredients. Pour in more stock depending on your taste. Now let the salad stand in the refrigerator for at least 2 hours. Tastes even better the next day. Bratwurst, schnitzel, chops or boiled sausages are perfect as a side dish.
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