Potato salad alla Martin

Ingredients for 4 servings:

• 6 large waxy potatoes, e.g. Bamberger Hörnchen
• 300 ml water
• some butter
• 1 onion(s)
• 1 cube of meat broth
• 1 tsp, leveled mustard, medium hot
• 1 tsp chives, chopped
• Salt
• black pepper
• Nutmeg, grated
• Maggi
• Fondor
• 3 tbsp vinegar
• 2 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

My version of Swabian potato salad

Boil the potatoes until tender. In the meantime, heat a little butter in a saucepan and sauté the finely diced onion until translucent. Then deglaze with water and add the stock cube. Season the stock with salt, pepper, nutmeg, mustard, Maggi, and Fondor. It’s important to make a very strong stock, as the potatoes absorb a lot of the liquid, so it can be salty and spicy. Peel the cooked potatoes and let them cool briefly until they are ready to handle. Grate the potatoes into a bowl and immediately pour the hot stock over them. Mix briefly and let stand for about 10 minutes. Add the vinegar, mix well, and only add the oil to the salad just before serving. This potato salad goes perfectly with stewed Maultaschen (swabian ravioli).