Swabian potato salad

Swabian potato salad

I have already proposed many potato salads; I like them all and I always see them put on the table of every kind.

For several months I started to try this version and, now that I think well tested, I propose to those who read me:
I do not want to deprive anyone of the pleasure of trying it.

Unfortunately I can not invite everyone to have lunch with me!
But I'll explain how to prepare it.

This is a fairly version poor and simple, characterized by a condiment based on broth flavored with onions and vinegar and boiled potatoes in water flavored by Caraway seed.

And now, starting as always from the ingredients, let's start cooking!

ingredients:

potatoes

g.

1'000

cucumber

pc.

1

onions

pc.

2

broth (v. Note)

ml.

250

vinegar

TS.

rooms

q.s.

sugar

pinch (made with three fingers)

1

mustard

CT

1

extra virgin olive oil

TS.

4

pepper

q.s.

chive

bouquet

1

Caraway seed
(for the water of the potatoes)

ts.

1

Preparation:

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Wash the potatoes, cook them with the peel (about twenty minutes from when the water begins to boil) in water flavored by a tea spoon of Caraway seed.

Meanwhile, wash, peel and slice the cucumber

Peel the onions and finely chop them.

Boil the broth with vinegar, salt, sugar and onions.

Remove from heat and complete with oil and mustard.
Set aside.

Once ready, peel the potatoes while still hot and cut into thin slices.
Mix them in the bowl with the cucumber.

Pour the broth, including onions, into the bowl with potatoes and cucumber, mix everything gently and season with pepper and salt.

Finally, cut the chives washed, dried and cut into small pieces and sprinkle the salad.

Leave to rest for about thirty minutes at least so that all flavors and aromas can mix and complement each other.

Bon appetit!

ADVICES AND NOTES:

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