Swabian potato salad

Wash the potatoes, put them unpeeled into a pot, cover them with cold water and add ½ tsp salt. Bring to a boil with the lid on.

• 500 g Potatoes
• Salt

Meanwhile, while step 1 runs

Meanwhile peel the onion and dice it finely.

• 1 Onion

Meanwhile, while step 1 runs

Wash the chives and cut them into fine rolls.

• ½ bunch Chives

Reduce the heat and cook the potatoes with the lid on for about 18 minutes, until a knife slides in without resistance.

Meanwhile, while step 4 runs

Meanwhile stir the mustard, vinegar, vegetable oil, ½ tsp salt, pepper and 1 pinch sugar together in a large bowl.

• 1 tsp Mustard
• 2 tbsp Vinegar
• 2 tbsp Vegetable oil
• Salt
• Black pepper
• 1 pinch Sugar

Drain the potatoes in a strainer and let them steam dry briefly.

Hold the still hot potatoes with a fork and peel off the skin with a small knife. A kitchen towel protects your fingers.

Cut the potatoes into slices about 3 mm thick and add them straight to the dressing in the bowl.

Bring ½ vegetable broth cube and the diced onion with 150 ml water to a boil in the pot and simmer for about 2 minutes, until the onion is soft.

• ½ Vegetable broth cube
• 150 ml Water

Pour the hot broth over the potatoes and carefully toss until it is almost fully absorbed.

Let the salad sit for about 20 minutes, turning it gently once. It should be lukewarm.

Season with salt, pepper and a splash of vinegar. Sprinkle with chives and serve.

• Salt
• Black pepper