Swabian Potato Salad (Schwäbischer Kartoffelsalat)

Preparation

1. Boil the potatoes in their skins in salted water until cooked (about 20 to 25 minutes depending on size), leave to cool slightly and peel while still warm.
2. Let the potatoes cool a little more, slice them lukewarm into slices about 0.5 cm thick and put in a bowl; season lightly with salt and pepper.
3. Add the diced onion to the very hot stock and season with vinegar, mustard, sugar, salt and pepper.
4. Pour the hot dressing over the still-warm potato slices and leave to soak for about 1 hour.
5. Only now add the oil and mix in carefully so that the slices do not break. Season again with salt and pepper.
6. If you like, mix in crisp fried bacon and serve lukewarm or cold.

Drink with it

• Pale lager · excellent match

  Helles or pilsner, well chilled

  Carbonation and mild hop bitterness take the edge off the vinegar without seeming sour; the usual glass with potato salad and sausages or schnitzel.

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• Wheat beer · good match

  Hefeweizen

  The soft, slightly fruity yeast suits the stock and onion, while the acidity of the dressing stays in the foreground.

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• White wine · good match

  Dry Silvaner or Riesling from Württemberg

  Its own acidity holds up against the vinegar, otherwise the wine seems flat; the herbal note of the Silvaner suits the onion.

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• Red wine · good match

  Trollinger, lightly chilled

  The light, low-tannin Swabian wine carries the salad as a side dish to Maultaschen or roasts without fighting the vinegar.