Schwäbischer Kartoffelsalat (Swabian Potato Salad)
The traditional accompaniment to Maultaschen (filled pasta pockets), Saitenwürstle (frankfurter-style sausages), barbequed meat or simply as part of a mixed salad – Swabian potato salad goes with just about everything and is just plain delicious! But it has to be nice and "schmotzig" (moist). Even tastier: pour over some gravy, or eat it with pancakes (tip from a colleague)
Recipe for Swabian potato salad (serves 4):
- 1 kg salad potatoes
- 3 tbsp vinegar
- 1/4 l meat stock, warm
- 1 1/2 tsp salt
- 1/2 tsp white pepper
- 1 small onion, finely chopped
- 3 - 4 tbsp oil
- 1 egg yolk (optional)
- 1 clove of garlic (optional)
Boil the potatoes in their skins, drain and peel, then cut into medium slices. Rub the inside of the bowl with the peeled, halved garlic clove and add the potatoes. Mix the vinegar with the hot stock and pour over the sliced potatoes. Add the salt, pepper and onion rings and season to taste. Then add the oil and mix thoroughly. Leave to steep for a while.
The salad must be nice and "schmotzig" or "schlonzig", as the Swabians say, i.e. very moist.
Variation: stir some mustard into the stock, or first pour some dry cider over the potatoes, or fry some diced smoked bacon and sprinkle over the finished salad.