in Germany

Swabian potato salad

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Ingredients for 4 servings:

  • 1 kg potatoes for salad, possibly small
  • 1 onion(s), finely chopped
  • 2 tbsp white wine vinegar, 10%
  • 1 cup(s) meat broth, hot
  • 1 tbsp salt
  • 1 pinch(s) white pepper
  • 3 tbsp sunflower oil

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 5 minutes

Peel and slice the steamed, still-warm potatoes. Finely chop the onion and let it simmer in the hot meat broth. Sprinkle the potatoes with salt and pepper, pour the meat broth with the onions and vinegar over them, and then add the oil. Mix everything carefully so the potatoes don’t break down as much as possible, and let the salad simmer for a while. You may need to add a little more oil afterward, as the salad needs to be nice and moist. This goes well with baked meatloaf and a cold beer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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