Swabian Potato Salad

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the potatoes in a large pot and cover them with cold water.

2. 2

   Add a generous pinch of salt to the water and bring it to a boil over high heat.

   Ca. 5 min.

3. 3

   Reduce the heat to medium-low and simmer the potatoes until they are tender but still firm, about 15-20 minutes.

   Ca. 20 min.

   Kokkens note: Test for doneness by piercing with a fork; it should slide in easily.

4. 4

   While the potatoes are cooking, prepare the dressing by combining the warm vegetable broth, white wine vinegar, dijon mustard, salt, and black pepper in a small bowl.

   Ca. 5 min.

   Kokkens note: Using warm broth helps the potatoes absorb the flavors better.

5. 5

   Whisk the dressing ingredients until well combined.

   Ca. 1 min.

6. 6

   Heat the sunflower oil in a small pan over medium heat.

   Ca. 1 min.

7. 7

   Add the yellow onion to the pan and sauté until translucent and softened, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Do not brown the onion; keep it soft and sweet.

8. 8

   Drain the cooked potatoes thoroughly and immediately transfer them to a large mixing bowl.

   Ca. 1 min.

   Kokkens note: Potatoes absorb the dressing best when warm.

9. 9

   Pour the warm dressing over the hot potatoes and gently toss to coat.

   Ca. 1 min.

   Kokkens note: Be careful not to mash the potatoes; use a spatula or large spoon to gently fold.

10. 10

    Add the sautéed onion to the potato mixture and gently toss again.

    Ca. 1 min.

11. 11

    Let the potato salad rest for at least 15 minutes to allow the flavors to meld and the potatoes to absorb the dressing.

    Ca. 15 min.

    Kokkens note: For best results, let it rest for at least 30 minutes or even an hour.

12. 12

    Taste and adjust seasoning with additional salt or pepper if needed.

13. 13

    Garnish with fresh chives before serving.