This authentic Swabian potato salad from Southern Germany will completely win you over. While American and British versions rely on heavy mayonnaise (affiliate link), this German classic uses a simple oil, broth and vinegar dressing that is a lot lighter and allows the potatoes to shine.
Many people will identify this Schwäbische Kartoffelsalt as the real German Potato Salad, although this is particularly representative of one little area of Germany. Swabia (Schwaben in German).
By popular demand, this reader-favorite recipe made it into my debut cookbook, German Kitchen-Classic Dishes!
What is Swabian Potato Salad?
This potato salad originates from the southern German region of Swabia. It is a simple salad made of potatoes, onions, vinegar, oil, and broth.
Swabia encompasses part of the German states of Bavaria and Baden-Württemberg. The region's cuisine is characterized by its humble, rustic recipes, as the population tended to be less affluent peasants and farmers.
Apart from potato salad, Swabia is famous for Spätzle (German egg dumplings), Maultaschen (German ravioli), Flädlesuppe (Pancake Soup) and Käsespätzle (cheese dumplings) and Zwiebelkuchen (Onion Pie).
The Swabian-style potato salad differs from the northern German potato salad version, as it is much lighter and not made with mayonnaise (affiliate link).
Because this potato salad is very light, it is popular during fasting periods. For example, it is a popular German Christmas food, and it was common to eat Swabian potato salad with Frankfurters on Christmas Eve. This day still counts as part of the fasting period before Christmas.
How to make Kartoffelsalat
For the detailed instructions and exact measurements, please jump to the printable recipe card
Ingredients:
- waxy potatoes - waxy potatoes are low in starch and hold their shape while being boiled. For the USA I recommend Yukon Gold or Red Potatoes (Chieftain, Norland). For the UK ersey Royals, Charlotte Potatoes and Cornish Kings
- onions - they add a little sharpness
- For the dressing: Beef Broth, White Wine Vinegar and a Neutral Oil
- flavouring: German mustard (affiliate link) and a pinch of sugar round up the aromas.
- To serve: Fresh herbs, such as chives or parsley
Schwäbischer Kartoffelsalat Recipe Steps:
- Prepare the Potatoes: Wash and boil potatoes in salted water until tender but not overcooked. Meanwhile, peel and finely chop the onions. Once potatoes are done, drain and peel them while still warm, then slice into thin rounds.
- Make the Vinaigrette: Heat the broth and whisk in vinegar, oil, and mustard (affiliate link) until well combined. Add the chopped onions to the hot vinaigrette to mellow their sharpness. Season with sugar and salt to taste, being mindful that broth saltiness varies.
- Combine and Rest: Gradually pour the warm vinaigrette over the warm potatoes, stirring gently after each addition until you achieve that perfect Swabian "schlotzig" texture - soft, creamy, and moist. Let the salad rest for at least one hour, or overnight for best results.
- Serve: Just before serving, sprinkle with freshly chopped chives, parsley, or spring onions. Adjust seasoning with salt and pepper if needed, and serve at room temperature for the most authentic flavor.
Recipe Variations
- add some pickles / pickled gherkins (affiliate link) to the salad. You can also replace some of the vinegar with some juice from the pickle jar.
- Cube half a cucumber and add it to the salad for a fresh texture.
- Add bacon cubes to the salad. Fry them until crispy and simply mix in with the finished salad.
- Add some hard-boiled eggs to the salad.
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How to serve
Just before serving this classic German potato salad, adjust the seasonings. Add more salt and pepper if desired. If you find the potatoes are too dry because they have soaked up all the broth, you can add more dressing.
In Swabia, they say the texture should be "schlotzig*." This means it should be shiny and moist. You want to hear a "squelching" sound when you poke your fork into it.
The salad is best served at room temperature or lukewarm. It should never be served ice cold or fresh out of the fridge.
What to serve with German Potato salad?
This salad is super versatile. It should not be missed at a bbq but is also a refreshing alternative to boiled potatoes or fries.
- Serve it with grilled meats such as "Grillfackeln" or "Schwenkbraten"
- It is a classic side dish for Schnitzel such as Pork Schnitzel, Wiener Schnitzel, Turkey Schnitzel or Cordon Bleu Schnitzel
- Try it will a grilled Bratwurst or boiled Frankfurter sausage.
- It goes great with German Meatloaf
- Enjoy it with a slice of Rye Bread or just have it by itself.
Storage Instructions
A Swabian potato salad should keep up to three days in the fridge. Store it in an airtight container.
I would not recommend freezing this potato salad. Technically it is possible, and it would not make you ill. However, defrosted potato salad is often sweet and soggy. So for culinary reasons, I would refrain from freezing this salad.
More German Potato Salads
Have you made this recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
Traditional Swabian Potato Salad (Schwäbischer Kartoffelsalat)
Ingredients
- 2 lb (900 g) waxy potatoes (for example USA: Yukon Gold, and Red Potatoes, UK Jersey Royals, Charlotte Potatoes and Cornish Kings)
- 2 onions about 200 g/ 7 oz
- 3 tablespoon vegetable oil for example rapeseed oil or sunflower oil
- 3 tablespoon white vinegar for example herb vinegar or white wine vinegar
- ¾ cups (180 ml) beef broth 1 cup, (Foran authentic Swabian version, use beef broth; for a vegetarian option, use vegetable stock (affiliate link).)
- 3 teaspoon mustard Use German mustard (affiliate link) or substitute with Dijon mustard (affiliate link)
- ½ tsp salt
- ¼ teaspoon sugar
- 1 oz (30 g) chives can be replaced with spring onions or parsley
Instructions
- Wash the potatoes thoroughly and boil them in salted water until tender but not overcooked.2 lb waxy potatoes
- Meanwhile, peel and finely chop the onions.2 onions
- Prepare the vinaigrette by heating the broth and whisking in the vinegar, oil, and mustard (affiliate link) until well combined. Add the chopped onions to the hot vinaigrette-this helps to mellow their sharpness.3 tablespoon vegetable oil, 3 tablespoon white vinegar, ¾ cups beef broth, 3 teaspoon mustard (affiliate link)
- Season the vinaigrette with sugar and salt to taste. (Be mindful of the salt level, as different broths may vary in saltiness. Adjust accordingly.)½ teaspoon salt, ¼ teaspoon sugar
- Once the potatoes are cooked, drain and peel them while still warm. Then, finely slice them into thin rounds.
- Gradually pour the warm vinaigrette over the warm potatoes, stirring gently after each addition so the potatoes absorb the broth. In Swabian cuisine, the perfect consistency is "schlotzig"-a soft, slightly creamy, and moist texture. The exact amount of vinaigrette needed may vary depending on the variety of potatoes used.
- Let the salad rest for at least one hour to allow the flavors to develop and the dressing to absorb. For the best results, let it sit overnight.
- Just before serving, sprinkle with freshly chopped chives or other herbs such as parsley or finely sliced spring onions. Adjust the seasoning with salt and pepper if needed.
- Serve at room temperature for the most authentic flavor.1 oz chives
Notes
Storage Instructions
This salad can be kept in the fridge for up to three days. Store it in an airtight container. I would not recommend freezing this potato salad. Technically it is possible, and it would not make you ill. However, defrosted potato salad is often sweet and soggy. So for culinary reasons, I would refrain from freezing this salad.Want to save this recipe?
Share your email below & we'll send it to you! Plus you'll get new German recipes from me every week!
Nutrition
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Janet Theilen says
I was so pleased to see Swabian Potato salad on your list. My family is from just east of Stuttgart and my grandmother's potato salad was the best. Although she kept a good collection of recipes I suspect she didn't need one for this recipe because it was one she had made many, many times. Finally I have a recipe very close to hers. You mentioned adding some gerkins. Sweet, or Dill?
Keep the Swabian recipes coming! You are right to say there are few cookbooks from this region. I'm thrilled that recently I've discovered that my phone has a text translator from Google that does great job almost instantly. That will help.
Here's a question. My grandmother would make a soup in spring made of new vegetables, mostly green. It was delicious and I've never found anything like it. Might you be able to provide this Swabian recipe?
Thank you!
Marita Sinden says
Thank you Janet! Hm... I am not sure which soup you mean. It could be a wild garlic soup which is green and ripse to pick in the spring. Or this Flädlesoup with vegetables?
malou says
Hi Marita, this potato salad is very similar to my Salade Liegeoise (from Liege) where I was born. We add green beans and bacon with vinegar and mustard. No stock (but I guess the bacon takes care of this). I add a little stock if potatoes are too dry. We eat ours warm but you are correct in saying it tastes better the next day... I often have some for breakfast the next day 😊
Thank you for your delicious recipes.
Schwabian recipes are very difficult to find. Do you know of any good cookery books specifically with Schwabian recipes.
Keep all those great recipes coming.
Thank you, Malou
Marita says
Hi Malou! Thanks for your comment. I had a look for some Swabian Cook books for you, but I could not find any in English. If I come across one, I am going to emai you. Best Wishes
Marita
Daryl McDaniel says
The only Swabian cookbook I have found, so far, is "Original Schwabisch - The Best of Swabian Food", by Hermine Kiehnle and Monica Graff. ISBN: 3-7750-0386-X.