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Swabian Potato Salad - German Potato Salad Recipe

This is very good for cook outs, with sausage, with Maultaschen, pork roast,…and so much more, it's the perfect side!

Ingredients:

2lbs Red Creamer Potatoes
1 Table Spoon of Spicy Mustard
1 chopped onion
3 to 4 tablespoons of neutral vegetable oil (sun flower, canola)
¼ liter (8 oz) of vegetable broth
4 tablespoons of white vinegar
Salt/Pepper
Chives (optional)

1. Wash the potatoes, put them in a pot, and add water so the potatoes are slightly covered as well as a tablespoon of salt. Boil for approximately 15-20 minutes (allow for variation - larger potatoes will take longer). To check if the potatoes are tender, poke the potatoes with a fork and if soft, the potatoes are ready - but don't get them too soft! Let them cool down for 5 min and peel. Watch out they're hot, but it is necessary to prepare the potatoes while hot.

2. While potatoes are boiling, chop onions and prepare your vegetable broth according to the instructions on the package and begin warming your particular broth on low heat. Then stir in the vinegar, mustard, salt and pepper, and chopped onion.

3. Slice potatoes - don't be afraid that the slices fall into pieces since they will do it later anyway. Pour the vegetable broth mixture over the potatoes, season to taste with salt and pepper and let it sit for a few minutes.

4. Finally, mix in the oil and chives. Check if you have to add some more salt, pepper, vinegar or mustard, but besides this - absolutely awesome!

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