Swabian Potato Salad Recipes
SWABIAN POTATO SALAD
Steps:
- Boil the potatoes with the skin on, drain and let the cool down a bit and then peel them while still warm. Now let them cool down completely. In the mean time fry the bacon to a crunchy consistency and cut into bits. When the potatoes are cold, we'll cut them in half lengthwise and then into 1/4 inch thick slices and place into a bowl. Season generously with salt and pepper and set asFor the broth we'll need to do the following. Heat the broth in a small sauce pan and bring to a light simmer not a full blown boil. Add the chopped shallot, red onion, garlic, mustard, vinegar and sugar to the simmering broth. Turn heat down to low and let it simmer for about 5 minutes, stirring occasionally. While the broth's simmering, finely chop the cornichons or gherkins and add them to the potatoes. Now we'll add the hot broth and bacon bits to the potatoes and carefully fold everything under with a spatula. Let everything rest for at least an hour so that the flavors can disperse within the salad. Once the hour has passed, we'll add the fresh herbs to it and maybe add a splash of olive oil to the salad and carefully combine. Season again with some sea salt and freshly ground pepper, cover the boil with some plastic wrap and rest until use.The salad can be refrigerated for up to 4 days before the potatoes turn to mush, and we don't want that. But I doubt it'll survive even two days because it's so damn tasty. Serve with a medium-boiled egg (soft but not runny center), some pickles and tomatoes. Or whatever your heart desires.
SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)
Living in southern Germany, this is one recipe that I had to get before we got back to the States. This style of potato salad is served at every restaurant and is in all the grocery stores. I got this recipe from one of my German friends, so this is an authentic German potato salad and tastes excellent!
Provided by Puppyfood
Categories No Mayo Potato Salad
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
- Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.
Nutrition Facts : Calories 121 calories, Carbohydrate 20.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 44.8 mg, Sugar 1.1 g
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- Boil the potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool until you can handle them. Peel the potatoes and slice them into 1/4 inch slices. Put the sliced potatoes in a large mixing bowl and set aside.
- Add onions, beef broth, vinegar, salt, pepper, sugar, and mustard in a medium saucepan and bring to a boil. As soon as it boils, remove from heat and pour the mixture over the potatoes. Cover the bowl of potatoes and let sit for at least one hour.
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