Simple Swabian Potato Salad (Schwäbischer Kartoffelsalat)

Schwäbischer Kartoffelsalat ( Swabian Style Potato Salad)

4.24 from 13 votes

Simple Swabian Potato Salad (Schwäbischer Kartoffelsalat)

Authentic recipe for Swabian potato salad. A traditional potato salad made with oil, vinegar and broth. Perfect side dish at any BBQ.

Course Main Course, Side Dish

Cuisine German

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 333kcal

Author Marita

Ingredients

1 kg potatoes 35 oz waxy (for example USA: Yukon Gold, and Red Potatoes, UK Jersey Royals, Charlotte Potatoes and Cornish Kings)
200 g onions 7 oz
3 tablespoon vegetable oil for example rapeseed oil or sunflower oil
2 ½ tablespoon white vinegar for example herb vinegar or white wine vinegar
200 ml stock/broth 6.7 fl oz, ¾ cup * 1 tablespoon ( for the authentic Swabian version use beef broth but if you are vegetarian then vegetable stock will work too.)
3 teaspoon mustard you can use German mustard or Dijon mustard as a substitute.
½ tsp salt
¼ teaspoon sugar
30 g chives can be replaced with spring onions or parsley

Metric - US Customary

Instructions

Wash the potatoes and boil them in salted water until soft.
In the meantime, peel and finely chop the onions.
Prepare the vinaigrette by making/heating up the broth, mixing in the vinegar, oil and mustard. Now place your chopped onions into the hot mixture, this will remove the bitterness from the onions.
Season the vinaigrette with sugar and salt to taste. (Be careful with the salt, because every broth has a different salt level. Add the salt to taste).
Peel the cooked potatoes and finley slice them.
Add the vinaigrette , bit by bit to the still-warm potatoes. In Swabia you want to achieve a wet, squelching consistency. In Swabia they speak of "schlotzing". The exact amount of vinaigrette needed will depend on the types of potatoes used.
Leave the salad to rest for about an hour, for the flavours to develop and the dressing to absorb. Ideally over night.
Just before serving sprinkle over some fresh chives or other herbs such as parsley or spring onions and adjust salt and pepper.
Serve at room temperature.

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.

Nutrition