Potato salad - Schwäbischer Kartoffelsalat: Difference between revisions

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==Ingredients==

:2 pounds small Yukon Gold OR yellow potatoes

:2 pounds small Yukon Gold OR yellow potatoes - I use Muizen, a dutch variety of vastkokend or waxy potato

:1 1/2 teaspoons salt, DIVIDED, plus more to taste

:3/4 cup good-quality beef broth OR homemade beef stock, heated until very warm

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#Cover the bowl with plastic wrap and allow to marinate at room temperature for 30 minutes. Stir in the vegetable oil and the parsley and serve immediately, using a slotted spoon if too much liquid remains at the bottom of the bowl. Alternatively, you may cover and refrigerate the potato salad overnight, then allow it to come to room temperature for 30 minutes before gently stirring and serving.

~~==Author's Notes==~~

~~:I like to use small Yukon Gold potatoes for this recipe (but not new potatoes, since it takes longer to peel a bunch of tiny potatoes). If I can't find Yukon Gold, I use regular yellow potatoes.~~

~~:The potatoes should be boiled until tender when pierced with a fork but not crumbling and falling apart.~~

~~:Beef broth/homemade beef stock is preferred, but you may use chicken broth (or homemade chicken stock) if you wish.~~

'''' [https://www.fivehearthome.com/simple-german-swabian-potato-salad-schwabischer-kartoffelsalat/ https://www.fivehearthome.com/simple-german-swabian-potato-salad-schwabischer-kartoffelsalat/]

''Samantha Skaggs'' [https://www.fivehearthome.com/simple-german-swabian-potato-salad-schwabischer-kartoffelsalat/ https://www.fivehearthome.com/simple-german-swabian-potato-salad-schwabischer-kartoffelsalat/]

@@ Line 7: / Line 7: @@
 <br clear=all>
 ==Ingredients==
-:2 pounds small Yukon Gold OR yellow potatoes
+:2 pounds small Yukon Gold OR yellow potatoes - I use Muizen, a dutch variety of vastkokend or waxy potato
 :1 1/2 teaspoons salt, DIVIDED, plus more to taste
 :3/4 cup good-quality beef broth OR homemade beef stock, heated until very warm
@@ Line 21: / Line 21: @@
 #Cover the bowl with plastic wrap and allow to marinate at room temperature for 30 minutes. Stir in the vegetable oil and the parsley and serve immediately, using a slotted spoon if too much liquid remains at the bottom of the bowl. Alternatively, you may cover and refrigerate the potato salad overnight, then allow it to come to room temperature for 30 minutes before gently stirring and serving.
-==Author's Notes==
-:I like to use small Yukon Gold potatoes for this recipe (but not new potatoes, since it takes longer to peel a bunch of tiny potatoes). If I can't find Yukon Gold, I use regular yellow potatoes.
-:The potatoes should be boiled until tender when pierced with a fork but not crumbling and falling apart.
-:Beef broth/homemade beef stock is preferred, but you may use chicken broth (or homemade chicken stock) if you wish.
-<small>'''' [https://www.fivehearthome.com/simple-german-swabian-potato-salad-schwabischer-kartoffelsalat/ https://www.fivehearthome.com/simple-german-swabian-potato-salad-schwabischer-kartoffelsalat/]</small>
+<small>''Samantha Skaggs'' [https://www.fivehearthome.com/simple-german-swabian-potato-salad-schwabischer-kartoffelsalat/ https://www.fivehearthome.com/simple-german-swabian-potato-salad-schwabischer-kartoffelsalat/]</small>