Mustard potato salad recipe
an almost authentic Swabian side dish
- Prep Time: 20
- Cook Time: 20
- Total Time: 40
- Yield: 4 1x
Ingredients
Scale
- 2 pounds (907 grams) boiled potatoes (If possible prefer waxy potatoes like Yukon Gold potatoes. Mealy potatoes may break while cooking.)
- 5–6 oz/ 150-180 ml hot, strong vegetable broth
- 1 tbsp mild yellow mustard
- 1 medium onion, finely chopped
- 2–3 tbsp vinegar
- 1 tbsp sunflower oil (optional, I use it only for guests)
- 1/2 teaspoon salt
- freshly grounded pepper
- fresh herbs to garnish: e.g. parsley
Instructions
- Boil potatoes in their skins, until just tender. (The cooking depends on the size of the potatoes. To save time I’m using a pressure cooker)
- When done, rinse in cold water and allow to cool down slightly.
- In the meantime, mix vinegar, mustard and hot broth in a bowl.
- When potatoes have cooled down a bit, remove the skins and slice them into a bowl. (I use a box grater for extra thin slices)
- Add onions, pepper & salt to potato slices and toss lightly.
- Pour warm liquid mixture over potatoes step by step and stir carefully to combine. Always wait until potatoes have soaked up the liquid before adding additional fluid.
- Add oil at last (optional) and mix gently.
- Garnish with fresh herbs like parsley if desired.
- Serve while still slightly warm.
- Enjoy your side dish!
Notes
- We love the salad best when it is really wet. In our region, people say the side dish is wet enough when it sings while you mix it.
Find it online: https://leanjumpstart.com/clean-eating-potato-salad/