German cuisine · Salads & Mezze

Swabian Potato Salad

Warm potato salad with broth, vinegar and oil – no bacon.

Ingredients · for 4 servings

• 1 kg waxy potatoes
• 250 ml broth
• 4 tbsp vinegar
• 4 tbsp oil
• 1 onion
• Chives

Instructions

1. Cook the potatoes in their skins in salt water for 20–25 min, drain and let steam briefly.
2. Peel while still warm and cut into thin slices – the warmer, the more marinade they absorb.
3. Boil the broth and pour it over the potatoes with the vinegar, a pinch of sugar, salt and the finely diced onions.
4. Mix carefully and let steep for at least 30 min.
5. Fold in the oil and season with salt and pepper – the salad should be glossy and juicy.
6. Serve lukewarm sprinkled with chives.