🇩🇪 Germany · Food
Kartoffelsalat (German Potato Salad - Swabian Style)
By eatmundo · July 6, 2026
This authentic Swabian potato salad offers a delightful tangy flavor profile, unlike the creamy, mayonnaise-based versions. It features warm, thinly sliced potatoes soaked in a savory broth and vinegar dressing, enhanced by sautéed onions and fresh chives, making it a perfect hearty side or light main.
Ingredients
check them off as you prepareHow to Make It
- 1
Start by thoroughly washing 1 kg of waxy potatoes (such as Charlotte or Nicola) and boiling them in their skins in salted water for about 20-25 minutes, or until just tender when pierced with a fork. It’s crucial they are not overcooked and remain firm enough to slice easily.
- 2
While the potatoes are cooking, finely dice 1 medium onion. In a small saucepan, heat 2 tablespoons of sunflower or rapeseed oil over medium heat. Sauté the diced onion for about 5-7 minutes until it becomes translucent and very fragrant, but don't let it brown.
- 3
In a large bowl, prepare the dressing. Whisk together 3 tablespoons of white wine vinegar, 1 teaspoon of Dijon mustard, salt, and freshly ground black pepper to taste. Gradually whisk in 200ml of hot beef broth. The hot broth helps the potatoes absorb the flavors better.
- 4
Once the potatoes are cooked, drain them and let them cool just enough to handle comfortably. Peel them immediately while they are still warm – this makes peeling much easier and allows them to absorb the dressing more effectively. Slice the warm potatoes into thin rounds, about 3-4 mm thick, directly into the large bowl with the dressing.
- 5
Add the sautéed onions (including their cooking oil) to the sliced potatoes and dressing. Gently fold everything together with a spatula or large spoon, being careful not to mash the potatoes. You want the potatoes to be well coated with the flavorful liquid.
- 6
Cover the bowl and let the potato salad sit for at least 15-20 minutes, allowing the potatoes to fully absorb the dressing. Give it a gentle stir occasionally. This resting period is essential for developing the deep, integrated flavors.
- 7
Just before serving, taste and adjust seasoning if needed. Finally, stir in 2 tablespoons of freshly chopped chives. Serve warm or at room temperature as a delicious side dish to sausages, schnitzel, or roasted meats. For the best flavor, make it a few hours ahead.
Frequently Asked Questions
Which type of potato is best for Swabian Kartoffelsalat?+
For Swabian Kartoffelsalat, use waxy potato varieties like Yukon Gold, Red Bliss, or new potatoes, as they hold their shape well and absorb the dressing without becoming mushy.
Should the potatoes be peeled before or after cooking for this Swabian potato salad?+
It's best to cook the potatoes with their skins on, then peel them while still warm. This makes peeling easier and prevents the potatoes from absorbing too much water during boiling, which could dilute the dressing.
How do I ensure the potatoes properly absorb the dressing in this Swabian-style salad?+
Dress the potatoes while they are still warm and freshly sliced. This allows them to soak up the beef broth, vinegar, and oil mixture much more effectively, creating a richer flavor.
Can I use olive oil for this Swabian potato salad, or is another type preferred?+
While you can use olive oil, a neutral-flavored oil like sunflower or canola oil is traditionally preferred. This allows the distinct flavors of the beef broth, vinegar, and mustard to shine without competition from a strong olive oil taste.
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