Swabian Potato Salad - Authentic German recipe
This authentic Swabian potato salad is an excellent side dish to a variety of German traditional dishes and a wonderful addition to any barbecue.
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.
Notes
For a variation, peel and slice 1 cucumber. Add the cucumber at step 9.
Nutrition
Yield: 1PortionCalories: 292kcalCarbohydrates: 47gProtein: 6gFat: 10gFiber: 5gSugar: 5gNet Carbohydrates: 42g