Side Dish

Swabian Potato Salad

Name: Swabian Potato Salad
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Yield: 4人分
Cuisine: german
Ingredients: 1,000 g potato peeled and sliced into 0.5cm rounds; 250 ml vegetable broth warm; 60 ml white wine vinegar; 1 小さじ dijon mustard; 1 個 yellow onion finely chopped; 2 大さじ chive fresh, chopped; 30 ml sunflower oil; 0.5 小さじ salt; 0.25 小さじ black pepper freshly ground

This traditional German potato salad from the Swabian region features tender potatoes dressed in a light, tangy vinegar and oil dressing. Unlike many other potato salads, it contains no mayonnaise, making it a refreshing and naturally vegan side dish. Serve it warm or at room temperature.

Forkinによるオリジナルレシピ

合計時間: 1 時間
人数: 4
難易度: 普通
1人分: 283 kcal

ベジタリアングルテンフリー

アレルゲン情報： マスタード、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

1,000 gpotato, peeled and sliced into 0.5cm rounds
250 mlvegetable broth, warm
60 mlwhite wine vinegar
1 小さじdijon mustard
1 個yellow onion, finely chopped
30 mlsunflower oil
0.5 小さじsalt
0.25 小さじblack pepper, freshly ground

garnish

2 大さじchive, fresh, chopped

調理器具

small pan · spatula · large pot · whisk · small bowl · large mixing bowl

作り方

手順

1
Place the potatoes in a large pot and cover them with cold water.
2
Add a generous pinch of salt to the water and bring it to a boil over high heat.
約5 分
3
Reduce the heat to medium-low and simmer the potatoes until they are tender but still firm, about 15-20 minutes.
約20 分
調理のヒント： Test for doneness by piercing with a fork; it should slide in easily.
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.
約5 分
調理のヒント： Using warm broth helps the potatoes absorb the flavors better.
5
Whisk the dressing ingredients until well combined.
約1 分
6
Heat the sunflower oil in a small pan over medium heat.
約1 分
7
Add the yellow onion to the pan and sauté until translucent and softened, about 5-7 minutes.
約7 分
調理のヒント： Do not brown the onion; keep it soft and sweet.
8
Drain the cooked potatoes thoroughly and immediately transfer them to a large mixing bowl.
約1 分
調理のヒント： Potatoes absorb the dressing best when warm.
9
Pour the warm dressing over the hot potatoes and gently toss to coat.
約1 分
調理のヒント： Be careful not to mash the potatoes; use a spatula or large spoon to gently fold.
10
Add the sautéed onion to the potato mixture and gently toss again.
約1 分
11
Let the potato salad rest for at least 15 minutes to allow the flavors to meld and the potatoes to absorb the dressing.
約15 分
調理のヒント： For best results, let it rest for at least 30 minutes or even an hour.
12
Taste and adjust seasoning with additional salt or pepper if needed.
13
Garnish with fresh chives before serving.

1人分

栄養情報

71%スコア

カロリー: 283kcal
たんぱく質: 5.8g
炭水化物: 46.8g
脂質: 8g
食物繊維: 6.3g
糖類: 3.9g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover potato salad in an airtight container in the refrigerator.

温め直し

This potato salad is best served warm or at room temperature; reheating is not recommended as it can alter the texture.