Swabian Kartoffelsalat
Craving a twist on the classic potato salad? Say 'hello' to Swabian Kartoffelsalat, a Southern German delight that'll make your taste buds sing "Liederhosen"! This isn't your run-of-the-mill side dish; it's a culinary hug from the heart of Swabia. With its tender spuds and zingy dressing, this salad is a staple at any German feast. So, roll up your sleeves and get ready to create a potato masterpiece that's sure to steal the show at your next meal!
Ingredients
Swabian Kartoffelsalat
- Potato Aunt Hilda
- 1 kg potatoes firm cooking
- 1 onion chopped
- 1 tbsp. vinegar
- 3 tbsp. oil
- 50 ml boiling water 1 tbsp. stock powder
- salt pepper
Aroma
- eg Maggi and vegetable vegetarian
Instructions
- If they are still warm and cut in thin slices in a bowl.
- In random order, add the remaining ingredients.
- Interweaving without a stew of it.
- Salad is not too dry or too wet.
- Salad can be eaten cold as warm, but let him not exceed one hour or 4 stand.
Video
Notes
Ah, you're gearing up to make the legendary Swabian Kartoffelsalat! Here are some handy notes to keep by your side as you embark on this culinary quest:
- Potato Selection: Opt for waxy potatoes like Yukon Golds or Red Potatoes. Their firm texture is key to a salad that holds up to the dressing without turning mushy.
- Cooking Potatoes: Boil them whole and unpeeled. Once they're cool enough to handle, peel and slice them. This method helps the potatoes absorb the dressing better.
- Dressing Dosage: Be generous with the vinegar for that authentic tangy taste, but balance it out with a good quality oil. The warm broth is not just tradition; it's essential for the right consistency and flavor infusion.
- Seasoning Secret: Don't skimp on the salt and pepper. Season in layers to ensure every bite is as flavorful as the last.
- Mustard Mix-In: A teaspoon or two of mustard can add depth to your dressing. Go for a classic German mustard for authenticity.
- Onion Tip: Finely chop your onions so they meld seamlessly into the salad, providing a subtle crunch and a punch of flavor without overpowering the dish.
- Resting Time: Patience pays off. Let your Swabian Kartoffelsalat rest before serving to allow the flavors to fully develop. An hour at room temperature does wonders, but if you can wait longer, refrigerate it overnight.
- Herb Hint: Fresh chives or parsley not only add a splash of color but also a fresh, herby note that complements the potatoes beautifully.
- Serving Temperature: Traditionally, Swabian Kartoffelsalat is served at room temperature to best appreciate its flavors. If you've stored it in the fridge, take it out 30 minutes before serving.
- Accompaniments: This salad pairs wonderfully with grilled meats or sausages, but it can also stand proudly alongside a simple roasted chicken or a vegetarian schnitzel.