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Swabian Potato Salad with Onion and Mustard-Vinegar Dressing
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Source: https://recipheon.com/en/recipes/snacks/swabian-potato-salad-with-onion-and-mustard-vinegar-dressing
About this recipe
Swabian potato salad has thin potato slices in a light dressing of broth, vinegar and mustard. Boil the waxy potatoes in their skins, then peel and slice them while still warm. This helps them absorb the dressing while keeping their shape. The onion briefly simmers in the broth to mellow its sharpness, and the oil added after resting gives the slices a subtle sheen. The salad should be moist, with a lightly creamy dressing binding the potatoes together, but no pool of liquid at the bottom. These ingredients make four side-dish portions; allow about an hour and a half, including cooking and resting.
Ingredients
Potato salad
1 kg raw waxy potatoes (type A), weighed with skins on
100 g onion, weighed after peeling
200 ml ready-to-use clear beef broth, with no added salt
40 ml white wine vinegar (6% acidity)
40 ml rapeseed oil
15 g Dijon mustard
4 g salt for the dressing
0.5 g ground black pepper
2 l water for boiling the potatoes; discard the water after cooking
Steps
Wash the potatoes thoroughly and put them whole in a pot. Pour in 2 l cold water to cover them and bring to a boil. Reduce the heat and cook with the lid slightly ajar for about 20–25 minutes from when the water starts boiling, until a small knife slips easily into the center but the potatoes do not begin to fall apart. If larger potatoes are still firm, cook them a few minutes longer.
While the potatoes cook, finely dice the onion. Heat the broth in a small saucepan, add the onion and cook over low heat for about 3–4 minutes, until slightly softened. Remove from the heat and stir in the vinegar, mustard, salt and pepper. Cover to keep the dressing warm until you combine it with the potatoes.
Drain the potatoes and leave them for about 5 minutes to steam off a little and become comfortable to handle. Peel them while still warm; hold them with a fork if they are too hot for your hands. Cut into slices about 3–4 mm thick and transfer to a wide bowl.
AI-generated Pour all the warm dressing and onion over the slices. Use a wide spoon to gently lift the potatoes from the bottom and fold them over the top; do not stir vigorously. The slices should be coated with dressing; some liquid may collect at the bottom at first.
AI-generated Cover the bowl and set the salad aside for about 30 minutes so the potatoes absorb some of the dressing. After about 15 minutes, gently fold the slices up from the bottom. The dressing will gradually thicken from the starch released by the potatoes, and the slices will stay moist.
Pour in the oil and carefully fold the slices with a wide spoon until the dressing coats them evenly. The salad should have a gentle sheen, with the dressing lightly binding the slices together and no large amount of loose liquid at the bottom. If the dressing is still pooling, leave the bowl for a few minutes, then gently mix again.
AI-generated Divide the salad into four portions and serve slightly warm or at room temperature. Use a wide spoon to serve, keeping the delicate slices intact along with the dressing coating them.
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