Schwäbischer KartoffelsalatSwabian Warm Potato Salad
This southern German-style potato salad is dressed while the potatoes are still warm so they absorb broth, vinegar, and mustard. The result is glossy, tangy, and delicate rather than creamy, with a soft texture that improves as it rests.
Prep
25m
Cook
25m
Serves
4
Regional versions
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- Austria
- Germany
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1.2kgPotato
- 400mlVegetable Stock
- 60mlWhite Wine Vinegar
- 20gDijon Mustard
- 120gOnion (finely chopped)
- 60mlSunflower Oil
- 10gSalt
- 3gBlack Pepper (crushed)
- 25gChive (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the potatoes in their skins in gently simmering water until tender, then drain and let them cool just enough to handle.
- 02
Peel the warm potatoes and slice them into a bowl.
- 03
Warm the vegetable stock in a small saucepan, add the onion, and cook briefly until the onion loses its raw edge.
- 04
Stir in the white wine vinegar, Dijon mustard, salt, and black pepper.
- 05
Pour the hot dressing over the sliced potato and fold gently so the slices absorb the liquid without breaking up too much.
- 06
Let the salad rest until the potatoes have taken in much of the dressing.
- 07
Fold in the sunflower oil for shine and a rounder flavor.
- 08
Finish with the chive and serve slightly warm or at room temperature.
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