One of my favorite German side dishes is this Authenic Swabian potato salad.
It comes as no surprise I am a native Swabian.
Southern Germans would never consider putting mayonnaise or yogurt in their potato salad. Swabian potato salad is marinated in a flavorful vinaigrette that includes an unexpected ingredient. This special dressing is poured over the potatoes while they are still warm, allowing the dressing to soak in better.
While vinegar and oil dressings are popular in Southern Germany, creamy mayonnaise and yogurt dressings are popular in other parts of the country. These recipes frequently include unusual ingredients such as gherkins, radishes, eggs, and apples. There are also variations that include fish, ham, and meat bits.
If you are looking for more recipes from Swabia, check out this authentic Swabian recipe for Spaetzle that are usually served with this creamy, rich Rahm Sauce. This pairing is fantastic; it's a match made in heaven.
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Cultural Background - Swabia
Swabia is a region in Baden-Würtemberg, Germany. The Bundesland (German state) where Mercedes-Benz and Porsche have their headquarters.
How is Swabian potato salad called in German?
The delicious Southern German potato salad specialty is called "Schwäbischer Kartoffelsalat" in German. Der Schwäbische Kartoffelsalat (singular m) or die schwäbischen Kartoffelsalate (plural f).
How to pronounce Schwäbischer Kartoffelsalat in German?
Click on the play button to learn how to say Schwäbischer Kartoffelsalat in German.
Swabians regard the preparation of Swabian potato salad as a kind of holy matter.
According to an old tale brides are said to have to serve this salad to their future in-laws before the wedding. This test would determine whether the bride's mother-in-law would consider her worthy of marrying her son.
The true "inventor" of potato salad remains unknown. The oldest recipe in German is said to have come from an Austrian monastery in 1621.
Ingredients
The ingredients for this delectable salad are so simple that you most likely already have them on hand.
- waxy potatoes i.e. Yukon Gold, Carola etc.
- onion
- mustard
- beef or vegetable broth
- sugar
- white wine vinegar
- neutral vegetable oil
- salt
- pepper
See recipe card for quantities.
Best Potatoes for Swabian Potato Salad
Yellow and red potatoes retain their firmness during cooking due to their waxy texture.
They are the best option for making tender but firm potato salad that will not fall apart.
Yellow Potatoes
Major varieties: Yukon Gold, Yellow Finn, Agata, Santina and Bintje
Red Potatoes
Major varieties: Chieftain, Norland, Red La Soda, Pontiac and Ruby
Instructions
Your potato salad is only as good as the potatoes you use. Make sure to use excellent potatoes and don't skip the peeling.
Step 1: Place whole, unpeeled potatoes in a large pot. Cover potatoes completely with cold water and bring to a boil.
Reduce the heat and simmer the potatoes until they are just barely fork tender.
Step 2: Drain the potatoes and let them cool slightly.
Step 3: For the dressing, bring the broth to a boil and chop the onion finely.
Add the onion cubes, vinegar, mustard, salt, pepper and sugar to the broth. Mix well and simmer for a couple of minutes.
Step 4: Remove dressing from the heat and allow to cool to lukewarm.
Peel and cut the potatoes into thin slices while they are still warm.
Step 7: Place the potato slices into a large mixing bowl.
Step 6: Pour the hot broth mixture over them.
Important: DO NOT MIX! Allow the salad to rest covered for about 1 hour. The potatoes will soak up the majority of the liquid. This will result into the perfect "schlonzig" (wet) Swabian potato salad.
Step 7: Add the oil and mix carefully. If necessary, season with additional salt and pepper to taste.
Hint: Allow to marinate at room temperature for a few hours before serving. You can also make the salad ahead of time and refrigerate it for up to 24 hours. Before serving, allow the potato salad to come to room temperature. This will take between 30 minutes and an hour.
Variations
Change the flavor profile with these ideas:
- Cucumber - for a variation add finely cut, fresh cucumber slices.
- Chives or green onions - Top salad with finely chopped chives or green onions.
Equipment
I enjoy this dish because it takes little time to prepare and produces few dirty dishes.
- cutting board
- knife
- small sauce pan
- large bowl
- salad servers
How to Serve
This salad is served with schnitzel, meatloaf, Maultaschen, sausages, liver cheese or all kinds roasts in Southern Germany. However, this salad also goes well with fish and seafood dishes. And it will undoubtedly be a hit at any barbecue.
If served with a meat dish, Swabians traditionally top their salad with brown gravy.
Storage
Swabian potato salad is typically served at room temperature. You can let it marinate covered in the fridge overnight. Just remember to set it out for 30 to 60 minutes before serving. It should never be served straight from the refrigerator.
Recipe
Swabian Potato Salad - Authentic German recipe
Ingredients
- 5 pounds waxy potatoes i.e. Yukon Gold, Carola etc.
- 1 medium onion
- 2 tsp. mustard
- 1 cup beef or vegetable broth
- 1 tsp. sugar
- 3 tbsp. white wine vinegar
- 5 tbsp. neutral vegetable oil
Salt and pepper to taste, I prefer:
- 1 tbsp. coarse Kosher salt
- 1 tsp. coarse pepper
Instructions
- Place whole, unpeeled potatoes in a large pot. Cover potatoes completely with cold water and bring to a boil.
- Reduce the heat and simmer the potatoes until they are just barely fork tender.
- Drain the potatoes and let them cool slightly.
- In the meantime, bring the broth to a boil and chop the onion finely.
- Add the onion cubes, vinegar, mustard, salt, pepper and sugar to the broth. Mix well and simmer for a couple of minutes.
- Remove from the heat and allow to cool to lukewarm.
- While the potatoes are still warm, peel them and cut them into thin slices.
- Place the potato slices into a large mixing bowl and pour the hot broth mixture over them.
- DO NOT MIX! Allow the salad to rest covered for about 1 hour. The potatoes will soak up the majority of the liquid.
- Add the oil and mix carefully. If necessary, season with additional salt and pepper to taste.
- Allow to marinate at room temperature for a few hours before serving. You can also make the salad ahead of time and refrigerate it for up to 24 hours. Before serving, allow the potato salad to come to room temperature. This will take between 30 minutes and an hour.
laura says
mine did not seem vinegary enough...so i added some extra lemon juice as well as more vinegar...also added some minced up celery and fresh dill.....sure took a lot of salt...
Angela Schofield says
It is always very depending on the vinegar you use. Your additions sound yummy, need to give that a try.