Swabian Potato Salad – Authentic German

Why You’ll Love This Recipe

• Authentically rustic: A traditional recipe free of mayonnaise, showcasing earthy, regional flavors.
• Rich depth of flavor: The warm broth-based dressing deeply permeates the potatoes, delivering savory complexity.
• Perfect “schlotzig” texture: Glossy, moist, and satisfying just the way Swabian cooks intended.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Waxy potatoes (e.g., Yukon Gold)
• Onion
• Beef or vegetable broth
• White wine vinegar (optionally enhanced with a splash of Essig Essenz)
• German-style mustard (mild)
• Sugar
• Neutral vegetable oil
• Salt & pepper
• Fresh chives or parsley for garnish

Directions

1. Boil the potatoes whole and unpeeled in salted water until just tender, then drain and let cool slightly.
2. Prepare the warm dressing: Heat broth and whisk in vinegar, onions, mustard, sugar, salt, and pepper. Optionally add a small amount of Essig Essenz for an authentic sharpness. Bring to a brief boil, then remove from heat.
3. Peel the warm potatoes, slice thinly, and place in a large mixing bowl.
4. Pour the hot dressing over the potato slices. Cover and let rest for about an hour so the flavors absorb deeply.
5. Gently stir in the oil, adjusting seasoning to taste.
6. Let it marinate further at room temperature or in the fridge overnight for best integration. Bring to room temperature before serving.
7. Garnish with fresh chives or parsley before serving.

Servings and Timing

• Servings: Typically serves 6 to 8 people, depending on portions.
• Timing:
  • Prep & cooking: ~30 minutes
  • Resting/marinating: Minimum 1 hour, ideally several hours or overnight for optimal flavor.

Storage/Reheating

• Storage: Keeps well in an airtight container in the refrigerator for up to 24 hours (some suggest up to 3 days).
• Reheating: Serve at room temperature. If stored cold, remove about 30–60 minutes before serving to revive its ideal texture.

FAQs

1. Can I use any type of potato?

No choose firm, waxy potatoes like Yukon Gold or similar. Mealy types (e.g., Russets) will fall apart.

2. What type of broth is best?

Traditionally, strong beef broth is used for its depth and savory richness. Vegetable broth is acceptable but yields a milder flavor.

3. What is Essig Essenz, and can I skip it?

Essig Essenz is a highly concentrated vinegar used in Germany. It’s optional omit if unavailable, or reduce the measurement appropriately.

4. Why pour hot dressing over warm potatoes?

Because heat helps the potatoes absorb the dressing deeply, enhancing texture and flavor.

5. Should I mix immediately after pouring dressing?

No let the potatoes sit covered without mixing for at least an hour to absorb the liquid Then stir in oil gently.

6. Can I make it ahead of time?

Yes overnight rest yields deeper flavor. Just bring to room temperature before serving.

7. Can I add extras like cucumbers or bacon?

Yes cucumber, chives, pickles, or even bacon can be added, but note these change the traditional profile.

8. What does “schlotzig” mean?

A Swabian term describing the ideal texture moist, glossy, slightly saucy, not dry.

9. Is this suitable for vegetarians?

Yes just use vegetable broth instead of beef.

10. Can I serve it cold?

You can, but room temperature brings out the flavors best. Serve cold only if necessary, and allow some tempering time.

Conclusion

Swabian Potato Salad is a timeless Southern German side dish that celebrates simplicity and savory depth through warm potatoes, broth-infused dressing, and traditional resting time. Its unique texture and flavor make it ideal for pairing with schnitzel, sausages, or as part of a rustic spread. Make it ahead, let it rest, and serve it just warm for a taste of authentic Swabian comfort.

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