Swabian Potato Salad
This vegan Swabian potato salad is made with waxy potatoes, onions, and a warm vinegar-oil broth, tasting best after it has rested well.
- 90 min
- 325 kcal / serving
- easy
- vegan
- Protein
- 5.5 g
- Fat
- 15.3 g
- Carbs
- 39.3 g
Contains: mustard, celery, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 500 g waxy potatoes
- 1 small red onion
- 150 ml vegetable stock
- 2 tbsp white wine vinegar
- 3 tbsp sunflower oil
- 1 tsp medium-hot mustard
- 1 pinch sugar
- Salt
- Pepper
- 1/2 bunch chives
Method
- Wash the potatoes thoroughly and cook them in salted water with their skins for about 20-25 minutes until tender. Drain, let cool briefly, and peel while still warm.
- Slice the warm potatoes into approximately 3-4 mm thick slices and place them in a large bowl.
- Peel and halve the red onion and slice it into thin rings. Bring the vegetable stock to the boil in a small pot, add the onion rings and leave them in the hot stock for 1 minute.
- Whisk the hot onion stock with the white wine vinegar, sunflower oil, mustard, sugar, salt and pepper.
- Pour the warm dressing over the potato slices. Carefully mix with a spatula or spoon, ensuring all potatoes are coated but not mashed.
- Let the potato salad rest for at least 30 minutes, ideally 1-2 hours, so the potatoes can absorb the dressing. Stir occasionally.
- Finely chop the chives. Season the salad to taste before serving and sprinkle with the chives.
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