- Cooking Time: 20
- Servings: 6
- Preparation Time: 45
- 1 lb. potatoes, preferably Yukon Gold or similar firm, low-starch potato (500 g)
- 2 medium-sized yellow onions, chopped
- ½ cup hot, strongly flavored beef broth (125 ml)
- 2 tbsp. red wine vinegar
- 3 tbsp. oil (preferably sunflower)
- 1 tbsp. Dijon mustard
- Pinch of freshly ground nutmeg
- Chopped chives or parsley, for garnish
- Pierce each potato several times with a fork. Place whole, unpeeled potatoes in a large pot, cover with cold water, and add a teaspoon of salt. Place on high heat and bring potatoes to a boil. Cook potatoes for about 20 minutes, until they are still firm but can be pierced easily with a fork. Drain and rinse with cold water, and allow to cool to room temperature.
- When potatoes have cooled, peel the skin off. (Tip: rinsing knife under cold water periodically helps to keep blade from becoming too sticky). Slice peeled potatoes into rounds about ¼" thick. Place slices in a large bowl.
- Add chopped onion to potato mixture.
- In a small bowl, combine hot broth, mustard, vinegar, and oil. Whisk briskly until fully combined. Pour this mixture over the potatoes in the bowl. Toss very gently to combine. Don't worry if some of the potato slices break during this, it is perfectly normal.
- Season with freshly ground pepper and nutmeg, and leave sit, covered, at room temperature for about half an hour. Serve at room temperature, garnished with some chopped parsley or chives.
NotesSwabian-style potato salad is generally made with a dressing of oil and vinegar. No cream or mayonnaise is used.