Introduction
This potato salad has no mayonnaise. Warm sliced potatoes are soaked in a hot dressing of stock, vinegar, onion and oil, and turn silky as they drink it up. It is served lukewarm or at room temperature, with sausages, schnitzel, fried fish or a green salad, and it is a fixture of barbecues and parties.
This is the style of Swabia and Bavaria, in the south of Germany. In the north, potato salads are more often made with mayonnaise. Some southern versions add fried bacon; this one stays vegan. Use waxy potatoes, which keep their shape.
Ingredients
- 1 kg waxy potatoes, scrubbed
- 1 onion, very finely chopped
- 250 ml hot vegetable stock
- 4 tablespoons white wine vinegar or cider vinegar
- 1 teaspoon mustard
- 1 teaspoon sugar
- 5 tablespoons sunflower oil
- salt and black pepper
- a bunch of chives, chopped
Tools
- A saucepan
- A large mixing bowl
Preparation
- Cook the potatoes in their skins in salted water for 20 to 25 minutes, until a knife goes in easily. Drain them.
- While they are hot, peel them (hold them in a cloth) and cut them into thin slices into the bowl.
- Bring the stock to the boil with the onion, then take it off the heat and stir in the vinegar, mustard, sugar, a teaspoon of salt and pepper.
- Pour the hot dressing over the potatoes and mix gently. Leave for 20 minutes: the potatoes will soak up most of the liquid.
- Add the oil and mix again. Taste and add salt or vinegar. Sprinkle with chives and serve lukewarm.