Swabian Potato Salad
The traditional Swabian Potato Salad is dressed with broth instead of mayonnaise, which makes it especially aromatic and soft in consistency.
Equipment
- 1 Cooking pot and spoon
- 1 Cutting board and knife
- 1 Pan
- 1 Citrus press
- 1 Salad bowl
Ingredients
- 1 kg potatoes waxy
- ½ onion snow-white
- 1 tbsp soup seasoning see basic recipe
- 100 ml water
- 1 tsp salt
- 1 tbsp lemon juice freshly squeezed
- 2 tbsp linseed oil
Instructions
- Cover the potatoes in a saucepan with water, salt lightly and bring the water to a boil. Cook the 1 kg potatoes over medium-high heat for about 20-30 minutes.
- After the cooking time, try whether the potatoes slip off the fork easily when you poke them. Then drain the water and let the potatoes cool down a bit so that you can peel them easily.
- In the meantime, peel the ½ onion and cut into fine cubes. Boil the 1 tbsp soup seasoning with the 100 ml water in a pan and sauté the onions for about 3 minutes until they are translucent.
- Peel the slightly cooled potatoes and cut into thin slices.
- In a salad bowl, mix the sauteed onions with the potato slices. Add 1 tsp salt, 1 tbsp lemon juice and 2 tbsp linseed oil and mix well. Leave in the fridge for at least 1-2 hours.
Notes
The Swabian Potato Salad tastes great with the Mung Bean Patties.
Nutrition
Calories: 267kcalCarbohydrates: 45gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 0.1mgSodium: 923mgPotassium: 1082mgFiber: 6gSugar: 3gVitamin A: 6IUVitamin B1: 0.2mgVitamin B2: 0.1mgVitamin B3: 3mgVitamin B5: 1mgVitamin B6: 1mgVitamin B12: 0.01µgVitamin C: 52mgVitamin E: 1mgVitamin K: 5µgCalcium: 35mgCopper: 0.3mgFolate: 44µgIron: 2mgManganese: 0.4mgMagnesium: 60mgPhosphorus: 151mgSelenium: 1µgZinc: 1mgCholine: 33mgNet Carbohydrates: 40g