Schwäbischer Kartoffelsalat (Schwabian Potato Salad) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My German mom used to make 2 kinds of German potato salad - one with bacon, vinegar and sugar, served warm and another that had a vinegar base, no sugar and served room temperature. I have her first recipe, but not her other. I've been searching for it for years. Ingredients:
2 lbs potatoes, red |
1 onion |
1 cup beef stock, hot (use a bullion cube) |
salt |
pepper |
4 tablespoons vinegar |
4 tablespoons oil |
1/2 teaspoon mustard, brown, somewhat sharp |
1 pickle, dill (for garnish) |
Directions:
1. Cook potatoes until a fork can easily pierce. Cool slightly, peel while still hot. (Ouch!) Slice thinly into a bowl.
2. Dice onion and add to potatoes along with salt and pepper to taste.
3. Pour the hot bullion over potatoes and carefully mix so that the stock can soak into the potatoes for a few minutes.
4. Blend vinegar, oil and mustard and stir into potatoes.
5. Taste if additional salt and pepper is needed.
6. Serve room temperature. Goes well with hot sausages.
7. Note: original recipe is served on a bed of cucumber salad or endive salad.
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