Potato salad, Swabian – Italian, colorful and unusual

Ingredients for 6 servings:

• 500 g potatoes, mostly waxy, cooked in the skin
• 150 g onion(s)
• 2 garlic cloves or more
• 2 tbsp mustard, medium hot
• 2 tsp sugar, brown sugar or honey
• 1 tsp salt or 1 tbsp granulated stock
• 1 pinch of turmeric (for the beautiful potato color, can be omitted)
• Pepper and chili from the mill
• 120 ml vinegar (good white wine vinegar)
• 120 ml water or white wine
• 1 tbsp seasoning mix (bruschetta or aglio olio)
• 300 g pasta (farfalle)
• 1 bunch of young carrots
• 1 bunch of spring onions
• ½ bunch chives in rolls or wild garlic, finely chopped
• 4 pairs of sausages (Debreziner, Saitenwürstle, Frankfurter or Tofuwurst)
• 250 g cherry tomatoes, more may be used
• 2 handfuls of basil
• possibly oil, neutral

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Result of a disaster, delicious and low in fat, perfect for using up leftovers. Make a broth: Puree peeled onions and garlic cloves with mustard, sugar, salt, turmeric, and pepper in a blender, then bring to a boil with white wine vinegar and water or white wine. At the same time, cook the potatoes in their skins. Peel them once cooled slightly. While still warm, cut them into 1.5 mm thin slices directly into the broth. Briefly mix in 1 tablespoon of the Bruschetta or Aglio Olio seasoning mix, and let them simmer for 15 minutes. You can skip the oil, as is usually the case with Swabian potato salad; otherwise, use 1-2 tablespoons of neutral vegetable oil, never olive oil! Meanwhile, cook the farfalle until just al dente, about 9 minutes, one minute less than the package says. Drain and immediately mix into the potato salad. At the same time, rinse the spring onions thoroughly, then cut into rings (about 1/2 cm). Wash the bunched carrots and cut into half or whole slices (depending on their thickness). Cut the sausages into 1/2 cm slices. Wash the cherry tomatoes, quarter them, and remove the stems. Add the chives. Pick two handfuls of basil and roughly tear them, leaving small leaves whole. Mix everything together and season again with salt and pepper. Serve while still warm. For vegetarians and vegans, simply use vegetable stock instead of white wine and omit the sausages or replace them with tofu sausages. Apart from the fat in the sausages and mustard, there’s no fat in them, neither oil nor mayo, so it should be suitable for WW. Radishes or arugula can also be mixed in, of course, but cucumbers are less suitable. This recipe serves 4-6 people as a light summer main course (with ciabatta) or as a buffet salad for a barbecue or party for more people—depending on what’s available.