Traditional Swabian Potato Salad (Schwäbischer Kartoffelsalat)

Schwäbischer Kartoffelsalat ( Swabian Style Potato Salad)

4.38 from 16 votes

Traditional Swabian Potato Salad (Schwäbischer Kartoffelsalat)

This authentic Swabian potato salad from southern Germany is the perfect side to schnitzel or any BBQ. Made with a light oil and vinegar dressing instead of heavy mayonnaise, it's tangy, refreshing. The secret is achieving that perfect "schlotzig" texture - shiny, moist, and irresistibly delicious at room temperature.

Course Main Course, Side Dish

Cuisine German

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 333kcal

Author Marita

Ingredients

900 g waxy potatoes 2 lb, (for example USA: Yukon Gold, and Red Potatoes, UK Jersey Royals, Charlotte Potatoes and Cornish Kings)
200 g onions 7 oz (about 2)
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 beef broth 6.7 fl oz, ¾ cup ● (Foran authentic Swabian version, use beef broth; for a vegetarian option, use vegetable stock.)
3 teaspoon mustard Use German mustard or substitute with Dijon mustard
½ tsp salt
¼ teaspoon sugar
30 g chives can be replaced with spring onions or parsley

Metric - US Customary

Instructions

Wash the potatoes thoroughly and boil them in salted water until tender but not overcooked.
900 g waxy potatoes
Meanwhile, peel and finely chop the onions.
200 g onions
Prepare the vinaigrette by heating the broth and whisking in the vinegar, oil, and mustard until well combined. Add the chopped onions to the hot vinaigrette—this helps to mellow their sharpness.
3 tablespoon vegetable oil, 2 ½ tablespoon white vinegar, 200 ml beef broth, 3 teaspoon mustard
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.
30 g 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.

Nutrition