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Swabian German Potato Salad Recipe

Authentic Swabian Potato Salad (Schwäbischer Kartoffelsalat)


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5 from 4 reviews

  • Author: Kimberly Killebrew
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 6-8 1x

Description

The secrets to an authentic German potato salad with olive oil and mustard. With beef broth and chives, you will be craving this at every summer barbecue.


Ingredients

Scale

3 lb Yukon Gold potatoes, scrubbed, skins on (1.36 kg)

1 medium yellow onion, chopped (150 g)

1 1/2 cups water + 4 beef bouillon cubes or 4 teaspoons bouillon granules (360 ml)

1/2 cup white vinegar (120 ml)

Dash Essig Essenz (optional), or reduce white vinegar accordingly

3/4 tablespoon salt (11 g)

3/4 teaspoon freshly ground white pepper

1 teaspoon granulated sugar

2 teaspoons mild German mustard (e.g. Düsseldorf style)

1/3 cup vegetable oil (80 ml)

Fresh chopped chives, for garnish


Instructions

Step 1: Cook the Potatoes

  • In a large pot of lightly salted water, boil potatoes with skins on until just tender (20–25 minutes).

  • Drain and let cool until you can handle the potatoes (they remain warm, not cold).

Step 2: Slice & Rest

  • Peel the warm potatoes and slice into ¼ inch rounds. Place in a large mixing bowl.

Step 3: Make the Hot Broth Dressing

  • In a saucepan, combine chopped onion, beef broth (hot), white vinegar (adjust if using Essig Essenz), salt, pepper, sugar, and German mustard.

  • Bring to a boil briefly, then remove from heat.

Step 4: Dress the Potatoes

  • Immediately pour the hot mixture over the potatoes. Cover the bowl and let sit undisturbed for at least 1 hour—potatoes absorb flavor deeply during this time.

Step 5: Finish & Serve

  • After resting, gently stir in vegetable oil. Adjust salt and pepper to taste.

  • If excess liquid remains, lift potatoes with a slotted spoon for serving.

  • Garnish with fresh chopped chives. Serve at room temperature.

Notes

Potatoes: Yukon Gold hold their shape and have buttery, firm texture—closest to German types.

Broth: Must be beef, strong and hot—essential for authentic taste.

Mustard: Mild German mustard (e.g. Düsseldorf) gives subtle tang without dominating.

Oil: Necessary to replace the natural fat once found in homemade beef broth—renders texture rich.

Resting: Waiting allows flavors to meld; salad tastes best made a day ahead.

  • Prep Time: 20 mins
  • Resting Time: 60 mins
  • Cook Time: 20 mins
  • Category: Side
  • Method: Boiling
  • Cuisine: German

Nutrition

  • Serving Size: 200g
  • Calories: 210
  • Sugar: 2g
  • Sodium: 420mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8.5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0g