Margot's Swabian potato salad

Ingredients for 4 servings:

• 1 ½ kg potatoes, waxy
• 2 shallots (alternatively 1 large onion)
• ¼ liter meat broth (cubes)
• ¼ liter vegetable stock (cubes)
• 5 tbsp oil (walnut oil)
• 4 tbsp balsamic vinegar, lighter
• 2 tbsp white wine vinegar
• 2 tsp mustard, medium hot
• salt and pepper
• Sugar
• radish
• chives

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Boil the potatoes in their jackets until tender. Dice the onion very finely and add to the salad bowl. Boil the meat stock cubes (at a dosage of 1 liter) in ½ liter of water and pour ¾ of the cubes over the onion cubes. After about 3-4 minutes (the onion pieces will then be slightly blanched), stir in the mustard, oil, and vinegar. Season with pepper, salt, and a little sugar, if desired. Peel the potatoes, slice them, and add them to the stock while still hot. Mash them several times with salad servers and let them stand for about 15 minutes. Then season again and add a little more stock or vinegar, if desired. The salad becomes more flavorful if you also stir in some chives. Sprinkle the salad with radish sticks and chives and serve while still warm. Alternatively, shave in some cucumber slices and stir them in. The potato salad serves as a side dish to fried fish or meatloaf, fried eggs, bratwurst, and anything grilled.