Swabian Potato Salad in the Style of Aunt Hilde

Cook the potatoes, while they are still warm, cut them into evenly narrow slices and place them in a salad bowl. For cutting, a so-called potato cutter is exceptionally suitable, a metal frame with several cutting wires, similar to an egg slicer, only larger (household goods store).

After that, in practically any order, the remaining ingredients are added to the potato slices and then the leaf salad is mixed through, but be careful not to break the potato slices too much in the process because of the appearance. The amount of water depends on the type of potato used. The leaf salad must not become too dry or too liquid. The criterion for this is that the lettuce must ‘sizzle’ when stirred, i.e. it must really squeak. If you don’t like to eat onions raw, you can grind them in the same way – or sauté them first. Add liquid seasoning, salt and freshly ground pepper to taste.

The leaf salad can be eaten both still lukewarm and room-warm, but should not be older than about 3-4 hours.

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