Swabian potato salad with meat broth

Ingredients for 6 servings:

• 2 kg potatoes, waxy, ideally Moor-Sieglinde
• 1 m.-sized onion(s)
• 1 pinch(s) of salt and pepper
• 2 tbsp, heaped sugar
• 2 tbsp, heaped mustard, medium hot
• 5 tbsp spirit vinegar, not balsamic vinegar!
• 2 tbsp soy sauce
• 500 ml meat broth
• 5 tbsp sunflower oil, not olive oil

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 55 minutes

It’s best to prepare the salad the day before and let it rest overnight in a cool cellar so it really infuses itself. Cook the medium-sized potatoes in a pressure cooker on ring 2 for 10 minutes. Then remove from the heat and only open them once the pressure has been released so they don’t burst. It’s best to peel the potatoes while they’re still hot. Let them cool down before cooking so the slices don’t break in the salad. Mix the finely chopped onion with sugar, mustard, vinegar, soy sauce, salt, and pepper to make a basic sauce. There’s quite a lot of material in the bowl, but don’t worry, the potatoes will absorb it all. Next, I cut the potatoes into slices about 5 mm thick and add them to the bowl. I make sure they don’t stick together, but that each slice is coated with sauce. Little by little, I add the meat broth; the salad should always be nice and wet and shiny. This salad should rest for at least a couple of hours so that the sauce can absorb into the potato slices. Just before serving, I add oil and toss the salad thoroughly again. Garnish with some parsley, if desired. The salad will keep fresh in the refrigerator for a few days. I make the double-strength meat broth with stock cubes and half the amount of water.