Kartoffelsalat
Kartoffelsalat, from above
VegVeganSwabia

Kartoffelsalat

No mayo here. Warm potatoes soak up stock and vinegar until they turn silky.

45 minTime
4 gProtein each
mildSpice
North versus south2 chapters · 1 min read

Make it your way

Grandma's wayWarm waxy potatoes in stock, vinegar and onion.
The original
206kcalsame
4 gproteinsame
4 gfibresame
45minutessame

Kartoffelsalat, Swabian style.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Potato1 kg waxy potatoes
Onion1, very finely chopped
Vegetable stock (vegetable broth)¾ cup, hot
Vinegar¼ cup, white wine or cider vinegar
Prepared mustard2 tsp
Sugar2 tsp
Cooking oil (vegetable oil)3 tbsp
Salt1 tsp
Black pepper½ tsp
Spring onion (green onion, scallion)2 tbsp chives, snipped

Method

4 steps
  1. 1Boil potatoes in their skins until just tender. Peel while warm.
  2. 2Simmer the onion in the stock with vinegar, mustard, sugar, salt and pepper.
  3. 3Slice the warm potatoes thinly into a bowl and pour over the hot dressing. Fold gently.
  4. 4Rest 20 minutes, add the oil and fold until creamy. Finish with chives.
Serve it like this

Serve barely warm or at room temperature in a deep bowl, chives on top, beside grilled sausages or fish.

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Make it a meal

What goes with Kartoffelsalat: a bread or rice, a side, something to drink and something sweet.

Bread or rice Soft pretzels120 min
Bread or rice Methi thepla40 min
With a main Bratwurst mit Sauerkraut45 min
With a main Attiéké with grilled fish50 min
With a main Wiener Schnitzel40 min
To drink Sol kadhi40 min
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