Swabian potato salad

Ingredients for 4 servings:

• 1 kg potatoes for salad, variety Sieglinde
• 1 onion(s)
• 1 cup(s) meat broth, hot
• Salt and pepper, black
• 4 tbsp vinegar
• 5 tbsp oil
• Salt
• 1 cucumber(s), green or
• ½ head of lettuce (endive), finely chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Bring the potatoes to a boil and cook until tender. Meanwhile, in a bowl, dress a cucumber salad without oil, using only salt and vinegar. Another version of Swabian potato salad is mixed with dressed endive. Cut the endive into thin strips and soak in lukewarm water for 5-10 minutes, drain, and rinse again with cold water. Dress this salad with salt, a pinch of sugar, vinegar, and oil. By now, the potatoes are cooked; drain and peel them while still hot. Then, while still warm, thinly slice them in a bowl. Peel and finely dice the onion, place it on the potato slices, and season with salt and pepper. Now pour hot meat broth over everything and mix gently so the broth can be absorbed well. Make a salad dressing from the vinegar and oil, pour it over the potato salad, and mix again. The salad should not be dry, but should, as the Swabians say, “schwätza,” or slightly mushy. At the very end, mix either the dressed endive or the cucumber salad into the potato salad. Season to taste if desired. The salad is best served lukewarm. It goes well with breaded schnitzel, grilled meats, hot sausages, and much more.