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Saladier de Kartoffelsalat souabe tiède, rondelles de pommes de terre brillantes avec oignon rouge, ciboulette et lardons, servi avec des saucisses de Francfort, des boulettes de viande, de la moutarde et des cornichons sur une nappe à carreaux rouges
Team Curcuma

Warm Swabian Kartoffelsalat with broth

The potato salad of southern Germany: slices of waxy potatoes, still warm, soaked in a hot broth with vinegar and mustard, with onion, bacon and chives. Creamy without any mayonnaise.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting 30 minutes
Total Time 1 hour 15 minutes
Servings : 6 servings
Course : Side Dish
Cuisine : German
Calories : 330
Ingredients Préparation Notes

Ingredients
  

  • 1.2 kg waxy potatoes medium-sized
  • 1 onion finely chopped
  • 250 ml beef or vegetable broth hot
  • 4 tbsp white wine vinegar
  • 1 tbsp medium-hot mustard
  • 1 tsp sugar
  • 5 tbsp sunflower oil
  • 150 g smoked bacon lardons optional
  • 1 bunch chives snipped
  • salt, black pepper

Préparation
 

  1. Boil the potatoes in their skins in salted water for 20 to 25 minutes, until a knife slides in easily. Drain.
  2. Peel the potatoes while still hot and slice them 3 to 4 mm thick into a large bowl.
  3. In a saucepan, bring the broth to a simmer with the onion, vinegar, mustard, sugar, salt and pepper. Simmer for 2 minutes.
  4. Pour the hot broth over the potatoes and mix gently. Leave to rest for 30 minutes, stirring now and then: the potatoes soak up the liquid.
  5. Add the oil and mix. Fry the bacon in a dry pan until golden and add it.
  6. Taste, adjust salt, pepper and vinegar, sprinkle with chives and serve warm.

Notes

Use waxy potatoes (Yukon Gold, Charlotte, fingerlings, red potatoes). Pour the broth over the potatoes while they are still warm so they absorb it and the salad turns creamy. Keeps 2 days in the fridge; take it out 30 minutes before serving.