Swabian Potato Salad

Image: Swabian Potato Salad

• Ingredients
  • 3kg waxy potatoes
  • 3 bay leaves
  • 3-4 medium onions (~200-300g), finely chopped
  • 3 garlic cloves, finely chopped
  • 180mL white vinegar
    • Note: I have also used other types of vinegar, but I think I like it the most with white vinegar.
  • 750mL vegetable broth
    • Note: I use store-bought powder for making the vegetable broth, and I always use about twice as much powder as the package says because I like it a bit stronger, especially since the potatoes soak up a lot.
  • 6 Tbsp mustard
  • 12 Tbsp vegetable oil (180mL)
    • Note: Some types of oil have a very strong taste that may not be ideal for potato salad.
  • Chives to taste (I usually add a few teaspoons)
• Instructions
  • Either peel and boil or boil and peel the potatoes (I always peel them before because some potatoes are really annoying to peel after cooking).
    • Note: Don't boil them too long since they're supposed to stay relatively firm for the salad.
  • Cut potatoes into thin slices (you can also grate them, but mine usually aren't firm enough to do that without them turning into mashed potatoes). (Image)
  • Boil onions, garlic, vinegar, vegetable broth, mustard, and bay leaves for a few minutes. (Image)
  • Remove bay leaves and pour sauce over the potatoes. (Image)
  • Cover the mixture and leave it for several hours, mixing it occasionally, until the liquid has been soaked up by the potatoes.
  • Add oil and chives and mix well.
  • Notes
    • Some potatoes soak up more or less liquid, so you may need to adjust the amount of vegetable broth and vinegar.
    • You may want to add even more vegetable broth powder or just regular salt if you want it to be a bit stronger.

Source: Based on a recipe from brigitte.de.