German recipe
How to make Swabian potato salad
Schwäbischer Kartoffelsalat
Southern Germany, especially Swabia
Warm sliced waxy potatoes soaked in a dressing of hot broth, vinegar, onion and oil, served warm or at room temperature. In the north, potato salad is more often made with mayonnaise, egg and pickles.
Ingredients
- 1 kg waxy potatoes, unpeeled
- 1 small onion, very finely chopped
- 250 ml hot beef or vegetable broth
- 4 tablespoons white wine vinegar
- 1 teaspoon mustard
- A pinch of sugar
- 4 tablespoons sunflower oil
- Salt, black pepper and chopped chives
Method
- Boil the potatoes in their skins for about 20 minutes, until just tender. Drain, let them cool a little and peel them while still warm.
- Slice the potatoes thinly into a large bowl.
- Bring the broth to the boil with the onion, vinegar, mustard, sugar, salt and pepper, and pour it hot over the potatoes.
- Mix gently and leave for at least 30 minutes, so the potatoes soak up the dressing and turn creamy.
- Stir in the oil, taste and season again, and scatter with chives.
- Serve warm or at room temperature, with sausages, schnitzel or Maultaschen.
Made it at home? Tick it off and it goes into your kitchen passport.
Which potato salad is 'right' is a friendly north-south argument in Germany, and many families keep their own recipe.
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