Swabian Potato Salad

Submitted by:
Ina Heinevetter, Wachtberg, Germany


1kg waxy potatoes
1 onion
1/4 l hearty broth (instant)
1 teaspoon of mustard
1 tablespoon of wine vinegar
3 tablespoons of oil
ground pepper
1/2 bunch of parsley

1. Cook the potatoes with the skin on for 20-30 minutes, peel and slice. Peel, dice and add the onion.

2. Heat the broth, mix with mustard, vinegar, oil and pepper. Pour it over the potatoes and leave to infuse for at least an hour.

3. Wash the parsley, shake dry and chop. Season the salad with salt and pepper and sprinkle with the chopped parsley.


My father was a Swabian and my mother often prepared this salad in order to remind him of home.

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