CentMenu / Lunch
Swabian potato salad
No mayo: warm potatoes soak up a tangy broth-and-vinegar dressing. Even better made the day before.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 2.2 lb (1 kg) potatoes — waxy
- 1 onion
- 1 vegetable stock cube
- 3 tbsp (45 ml) wine vinegar
- 3 tbsp (45 ml) sunflower oil
- 2 tsp (10 g) mustard
- 0.35 oz (10 g) fresh chives — chopped (optional)
- ½ tsp (3 g) salt
- ½ tsp (1 g) black pepper
Let’s cook
Boil 2.2 lb (1 kg) potatoes in their skins in salted water for 20–25 minutes until tender, then peel and slice them while warm.
Meanwhile, dissolve 1 vegetable stock cube in 1 cup (250 ml) of hot water and add finely chopped 1 onion, 3 tbsp (45 ml) wine vinegar, 2 tsp (10 g) mustard, salt and black pepper.
Pour the warm dressing over the potatoes, add 3 tbsp (45 ml) sunflower oil and mix gently. Let it soak for at least 10 minutes.
Sprinkle with 0.35 oz (10 g) fresh chives (optional) and serve lukewarm or cold.