Swabian potato salad

Name: Swabian potato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 Onion; 200-250 ml Vegetable broth (instant); 1 TEASPOON medium hot mustard; 4-5 Tbsp White wine vinegar; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 discs Meat loaf (approx. 150 g each); 200 g Cucumber; 6 stalks of chives; 7-10 Tbsp Chives

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 Onion
200-250 ml Vegetable broth (instant)
1 TEASPOON medium hot mustard
4-5 Tbsp White wine vinegar
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 discs Meat loaf (approx. 150 g each)
200 g Cucumber
6 stalks of chives
7-10 Tbsp Chives

Directions

1
Wash the potatoes and cook for 20-25 minutes until soft. Peel and finely chop the onion. Drain the potatoes and rinse briefly in cold water. First peel, then cut into slices. Simmer broth, mustard, vinegar, diced onion and 3 tablespoons of oil for 1-2 minutes, then pour over the potatoes. Season with salt and pepper and leave to stand for 1-2 hours.
2
Cut the meatloaf into cubes. Heat 1 tablespoon of oil in a frying pan and fry the cubes for about 2 minutes, then add to the potato salad. Wash and clean the cucumber and slice it thinly. Wash chives, shake dry and cut into thin rings. Add chives and cucumber slices to the salad before serving and season again. Garnish with chives
3
1 hour waiting time