Warm Swabian potato salad with broth and vinegar
Warm potato slices absorb a mustard and vinegar broth dressing.
Active time25 min
Cooking25 min
Total2 hResting : 1 h
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Ingredients
- 2 onion
- 1 tbsp fresh parsley
- 1000 g waxy potato
- 250 ml ready-to-use beef stock
- 2 tbsp sunflower oil
- 1 tbsp medium-hot German mustard
- 1 pinch of ground nutmeg
- 1 pinch of ground pepper — optional
- 1 pinch of fine salt — optional
- 1 pinch of white sugar
- 2 tbsp white wine vinegar
Preparation
Wash the potatoes and cover with water in a saucepan. Simmer in their skins for about 20 min until tender. Drain and briefly cool under cold water until safe to handle, then peel while still warm. Cut into thin slices and put in a bowl.
1000 g waxy potato- saucepan
- sieve
- vegetable peeler
- knife
- chopping board
- mixing bowl
Peel and finely dice the onions, then gently mix with the potatoes. Heat the stock and stir in the mustard and sugar. Pour the hot broth and vinegar over the slices. Add the oil and fold gently without crushing.
2 onion250 ml ready-to-use beef stock2 tbsp sunflower oil1 tbsp medium-hot German mustard1 pinch of white sugar2 tbsp white wine vinegar- knife
- chopping board
- saucepan
- spoon
- mixing bowl
Leave for about 60 min so the potatoes absorb some of the broth. Fold gently, add the nutmeg and optional salt and pepper. Wash and chop the parsley. Sprinkle over the salad and serve.
1 tbsp fresh parsley1 pinch of ground nutmeg1 pinch of ground pepper — optional1 pinch of fine salt — optional- mixing bowl
- spoon
- knife
- chopping board
Allergens
- Celery
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration