Swabian Potato Salad with Broth, Cucumber and Radish
Potato salad without mayonnaise: warm potatoes drink up broth, vinegar and mustard, with a splash of oil to follow. Cucumber and radish add the crunch the original lacks.
- 45 minutes
- 6 servings
- Side dish
- vegetarian
- nut-free
- lactose-free
- fettarm
- high in fibre
- kaliumreich
Ingredients
- 900 g Waxy potatoes (better cooked the day before, but it must be dressed warm)
- 250 g Vegetable broth (hot)
- 100 g Onion (very finely diced)
- 40 g Apple cider vinegar
- 15 g Mustard (medium-hot)
- 40 g Canola oil
- 200 g Cucumber (thinly sliced)
- 100 g Radishes (sliced)
- 20 g Chives (cut into rings)
- 5 g Salt
- 1 g Black Pepper
Instructions
- Boil the potatoes in their skins until tender, rinse briefly and peel while still hot.
- Slice them into a large bowl - while warm they soak up the broth.
- Heat the broth, let the onion steep in it for a minute, then stir in vinegar, mustard, salt and pepper.
- Pour the hot broth over the potatoes and fold in gently. Leave for twenty minutes, turning once.
- Only now mix in the canola oil. The other way round, the fat coats the slices and the broth can no longer get in.
- Fold in cucumber, radishes and chives just before serving so they stay crisp.
Warum das Öl zuletzt kommt
Starch takes up water but not fat. Add oil and broth together and every slice gets a film of fat while the broth stays in the bottom of the bowl. Broth first, then oil - that is the whole difference between a potato salad that has drunk and one that has not.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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