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Authentic Swabian Potato Salad (Schwäbischer Kartoffelsalat)
The iconic southern German classic: mayo-free! Warm tender potatoes bathed in hot savory beef broth, vinegar, finely minced onions, and mustard until luxuriously glossy and succulent (schmotzig).
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
4servings
- Waxy salad potatoes800 g
- Hot flavorful beef broth250 ml
- Small yellow onion1 piece
- White wine vinegar40 ml
- Neutral vegetable oil45 ml
- German medium-hot mustard15 g
- Fresh chives15 g
- Pinch of sugar3 g
- Salt
- Black pepper
Preparation Steps
1
Boil unpeeled potatoes in salted water for 20-25 minutes until tender. Peel while still hot and slice 3 mm thin straight into a large bowl.
25 min timer
2
In a saucepan, bring beef broth, finely minced onion, vinegar, mustard, sugar, salt, and pepper to a brief boil for 2 minutes to soften the raw onion bite.
3 min timer
3
Pour hot broth mixture over warm potato slices. Gently fold together and let sit for 15 minutes to allow potatoes to drink up the flavorful broth.
15 min timer
4
Drizzle in vegetable oil last (sealing in moisture without blocking absorption) and fold until glossy and creamy. Scatter with fresh chopped chives and serve warm.
2 min timer
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Provenance & Public Domain Audit
Source: Traditional German Regional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
