Schwabischer Kartoffelsalat (Schwabian Potato Salad)

1. 1

   Cook potatoes until a fork can easily pierce.

2. 2

   Cool slightly, peel while still hot.

3. 3

   (Ouch!)

4. 4

   Slice thinly into a bowl.

5. 5

   Dice onion and add to potatoes along with salt and pepper to taste.

6. 6

   Pour the hot bullion over potatoes and carefully mix so that the stock can soak into the potatoes for a few minutes.

7. 7

   Blend vinegar, oil and mustard and stir into potatoes.

8. 8

   Taste if additional salt and pepper is needed.

9. 9

   Serve room temperature.

10. 10

    Goes well with hot sausages.

11. 11

    Note: original recipe is served on a bed of cucumber salad or endive salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.