Schwäbischer Kartoffelsalat
40 min250 kcal each
Swabian potato salad dressed warm with stock, vinegar, onion and oil — no mayonnaise — until silky.
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Plan this recipeIngredients
for 6 servings- Waxy potatoes1.20 kg
- Onion1 piece
- Hot low-sodium stock (chicken or beef)250 ml
- Sunflower oil4 tbsp
- Mustard1 tsp
- Fresh chives10 g
- White wine vinegar4 tbsp
- Sugar1 tsp
- Salt1 tsp
- Black pepper¼ tsp
Method
Prep 15 min · cook 25 min- Boil the potatoes in their skins for 20–25 minutes, until just tender. Peel them while still warm and slice thinly into a bowl.
- Chop the onion finely and bring it to the boil in the stock with the vinegar, sugar, mustard, salt and pepper.
- Pour the hot stock over the potatoes and turn them gently. Leave for 20 minutes, turning once or twice, until it has been absorbed.
- Fold in the oil; the salad should be creamy and glossy, not dry.
- Scatter with chives and serve lukewarm, with schnitzel or Frikadellen. It keeps for 2 days.
Nutrition
per servingCal
250
Protein
5.2g
Carbs
38g
Fat
9.49g
Of 9.5g of fat per serving, 1.1g is saturated.
