Swabian Potato Salad

Note from the author:

This addition to the roast or possibly to bratwurst, Fleischküchle and baked Leberkäs is often reviled and yet dearly loved. Some people have talked their heads off about its preparation, but there is really only one possible one. It does not include: sour apple slices, bacon, guerkle or possibly even mayo.

The only authentic way to make it is as follows (the potatoes must be hard boiling salad potatoes, e.g. Sieglinde or in spring the small Mäusle. They should all be of the same size or small, so that there are nice “Rädle”):

The potatoes are boiled in salted water or in a steamer until soft, then peeled while still warm and cut into thin slices. On top, add the finely chopped onion, a little salt, pepper, not too much vinegar and finally a little bit of well-seasoned warm beef broth. Mix everything together gently with the salad servers and keep warm with the lid closed for at least 1 hour. Then pour enough good oil on it and mix it gently repeatedly. Let it stand for a little while and sprinkle with fresh chives.

The potato salad is successful if it “squeaks” when scooped out.

Our tip: Use bacon with a fine, smoky note!

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