German · Side
Schwäbischer Kartoffelsalat
- Easy
- 45 min
- roughly 3 of 4 for cost
- Vegetarian
Leads with acid holding everything up to the light, fresh herbs arguing happily on top.
Ingredients
- 1kg waxy potatoes, boiled in skins
- 250ml hot beef or vegetable broth
- 3 tbsp white wine vinegar + 1 tsp mustard + 1 finely minced onion
- 4 tbsp neutral oil
- Chives, salt, plenty of black pepper, and NO mayonnaise, this is the South
The words inside
Allergen screen
Found: egg · mustard
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Peel potatoes while hot (fork and knife, stoic expression); slice thin.
- Pour the HOT broth with vinegar, mustard and onion over the warm slices.
- Rest 30 min: the potatoes drink the broth and turn glossy (schlonzig, the untranslatable goal). 30 min
- Fold in oil last; chives; serve at room temperature, never cold.
At the Table
- The Pour
- Syrah (northern Rhône) or Nebbiolo
- Also Right
- The braising wine itself, better bottle
- From the Taps
- Belgian dubbel
- Zero-Proof
- Beet & blackcurrant shrub
Long-cooked beef trades bite for depth: savory, structured reds echo the pot; and pouring the braise’s own region is law.
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