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Schwabischer Kartoffelsalat (German Potato Salad - Schwabisch Style)

Reviewed: Feb. 19, 2014
The potatoes should sit in the broth for HOURS, not 10 min. This is why the recipe didn't have enough flavor, Annie. My Oma made her potato salad earlier in the day and let it sit for 2 hours in the broth. The longer it sits, the more flavor. Then the oil drizzles over last, just before serving. You will then have a flavorful salad. 10 minutes isn't enough time to soak up. We also omit the onions since half our family dislikes raw onions. Instead we add a little onion juice for flavor. We do not add any mustard. We use white pepper, not black. And apple vinegar has more flavor than plain. Lastly, you have to use a strong potato, which won't fall apart easily, otherwise you have mush. Red works well. Sorry, I can't add my photo because I just ate all mine! :)
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