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Swabian Potato Salad – Authentic German

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Authentic Swabian potato salad made with waxy potatoes and a warm broth-based vinaigrette, creating the classic ‘schlotzig’ texture of Southern Germany.

Ingredients

  • 2 lbs (900 g) waxy potatoes (e.g., Yukon Gold)
  • 1 medium onion, finely diced
  • 1 cup beef or vegetable broth
  • 3 tbsp white wine vinegar (optionally with a splash of Essig Essenz)
  • 1 tsp mild German mustard
  • 1 tsp sugar
  • 3 tbsp neutral vegetable oil
  • Salt & freshly ground black pepper, to taste
  • Fresh chives or parsley, chopped (for garnish)

Instructions

  1. Boil whole, unpeeled potatoes in salted water until just tender. Drain and let cool slightly.
  2. In a small saucepan, heat broth and whisk in vinegar, onion, mustard, sugar, salt, and pepper. Bring briefly to a boil, then remove from heat.
  3. Peel the warm potatoes, slice thinly, and place in a large mixing bowl.
  4. Pour the hot broth dressing over the sliced potatoes. Cover and let sit for about 1 hour to absorb flavors.
  5. After resting, gently stir in the vegetable oil and adjust seasoning as needed.
  6. Let the salad marinate further at room temperature or overnight in the fridge. Bring to room temperature before serving.
  7. Garnish with chopped chives or parsley and serve.

Notes

  • Use waxy potatoes for best texture; mealy potatoes will fall apart.
  • Beef broth gives a richer flavor, but vegetable broth works for a vegetarian version.
  • Essig Essenz (concentrated vinegar) adds authentic sharpness but is optional.
  • Allowing the potatoes to rest with the hot dressing is key to achieving the traditional ‘schlotzig’ texture.
  • Best served at room temperature alongside schnitzel, sausages, or grilled meats.

Nutrition

Find it online: https://familydinnercooking.com/swabian-potato-salad-authentic-german/