Schwäbischer Kartoffelsalat

Schwäbischer Wald Tourismus’s Schwäbischer Kartoffelsalat combines sliced potatoes and finely chopped onion with a dressing of vinegar, generic oil, salt, pepper, mustard and supplied warm meat broth. The source names it directly as the Swabian potato salad.

The potatoes are boiled in their skins and then peeled. While still warm, they are sliced. The onion is finely chopped and added to the potatoes.

Vinegar, generic oil, salt, generic pepper, mustard and the supplied warm meat broth are mixed separately into a dressing. The list gives four tablespoons each of vinegar and oil, one teaspoon each of salt and mustard, and 125 millilitres of broth.

The dressing is poured over the warm potato slices. The salad should be moist and glossy, rather than dry.

The dressed potatoes are left to stand so the dressing can soak through.