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 by Marita Sinden

Ingredients

2 lb 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
4 tablespoon vegetable oil for example rapeseed oil or sunflower oil
3 tablespoon white vinegar for example herb vinegar or white wine vinegar
1 ¼ cups beef broth (For an authentic Swabian version, use beef broth; for a vegetarian option, use vegetable stock.)
1 tablespoon mustard Use German mustard or substitute with Dijon mustard
½ tsp salt
½ teaspoon sugar
1 oz chives can be replaced with spring onions or parsley

Metric - US Customary

Instructions

Wash the 900 grams waxy potatoes (Yukon Gold or red), unpeeled, and boil them whole and unpeeled in salted water until fork-tender, about 20 minutes. Boiling them in their jackets keeps them firm and stops them from getting waterlogged, so don't peel first.
2 lb waxy potatoes
Drain the potatoes and let them steam off for a couple of minutes. Peel while still warm, then slice into thin rounds and place in a large bowl.
2 onions
In a small saucepan, combine the broth, oil, vinegar, mustard, sugar, salt, and pepper. Heat gently until warm and the mustard and sugar have dissolved. Don't let it come to a hard boil.
4 tbsp vegetable oil, 3 tbsp white vinegar, 1 ¼ cups beef broth, 1 tbsp mustard
Pour the warm dressing and the raw diced onion over the warm sliced potatoes gradually, stirring gently after each addition so the potatoes soak up the liquid without breaking apart. In Swabian cuisine, the perfect consistency is "schlotzig"—a soft, slightly creamy, and moist texture.
½ tsp salt, ½ tsp sugar
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.

Nutrition