Schwäbischer Kartoffelsalat

Name: Schwäbischer Kartoffelsalat
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 kg Waxy Potatoes; 250ml Beef Broth, hot; 1 small Yellow Onion, finely diced; 4 tbsp White Wine Vinegar; 3 tbsp Sunflower Oil; 1 tsp Mild Mustard; 1 tsp Sugar; 1 1/2 tsp Salt, fine; 1/2 tsp Pepper (Black), freshly ground; 2 tbsp Chives, finely sliced

Schwäbischer Kartoffelsalat is a comforting, old‑world potato salad from Swabia that balances warm, tender potatoes with a tangy, savory broth dressing. Thinly sliced onions and a mustard‑vinegar dressing infuse the potatoes with deep flavor, while fresh chives add a bright finish — perfect as a side for grilled meats or a simple meal on its own. Serve warm or at room temperature for best taste.

Schwäbischer Kartoffelsalat is a comforting, old‑world potato salad from Swabia that balances warm, tender potatoes with a tangy, ... Show more

Traditional German Recipe

Health Grade

B+ · Healthy

Rating

4.2

Time

55 min

Price

0,43 €

Calories

277 kcal

low calorie

easy

meal prep

gluten free

Method

Cook the potatoes

Scrub the Waxy Potatoes well, then put them in a large pot and cover them with cold water by a few centimeters. Bring the water to a boil, then lower the heat and simmer for 20 minutes, until a knife slides in easily but the potatoes still hold their shape.

Prep the onion and chives

While the potatoes simmer, finely dice the Yellow Onion and slice the Chives. Keep them separate so everything is ready to go as soon as the potatoes are peeled.

Whisk the dressing

In a large bowl, whisk together 250 ml of hot beef broth, 4 tbsp White Wine Vinegar, 3 tbsp Sunflower Oil, 1 tsp Mild Mustard, 1 tsp Sugar, 1.5 tsp fine salt, and 0.5 tsp freshly ground black pepper until the sugar dissolves and the dressing looks glossy. Stir in the diced onion so it softens slightly in the hot liquid.

Drain and slice

Drain the potatoes well and let them steam off for a minute or two so they're easier to handle. Peel them while they're still warm, then slice them into thin rounds or bite-sized pieces.

Toss and rest

Add the warm potato slices to the bowl with the dressing and fold everything together very gently so the slices stay intact. Let the salad rest for 20 minutes so it can soak up the savory liquid.