Schwabischer Kartoffelsalat (German Potato Salad - Schwabisch Style)

Schwabischer Kartoffelsalat (German Potato Salad - Schwabisch Style)

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Puppyfood
Recipe by  Puppyfood

“Living in southern Germany, this is one recipe that I had to get before we got back to the States. This style of potato salad is served at every restaurant and is in all the grocery stores. I got this recipe from one of my German friends, so this is an authentic German potato salad and tastes excellent!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
  2. Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

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Reviews (6)

Rate This Recipe
myboysmom
10

myboysmom

This was very easy and quick to make yet resulted in good salad. I used organic red skin potatoes and left the skin on and used white distilled vinegar. Followed the recipe exactly. Will make it again.

Annie
8

Annie

I remember eating German Potato Salad at a friend's house and it had much more flavor than this. I was disappointed by the blandness of this recipe.

Gigi
5

Gigi

The potatoes should sit in the broth for HOURS, not 10 min. This is why the recipe didn't have enough flavor, Annie. My Oma made her potato salad earlier in the day and let it sit for 2 hours in the broth. The longer it sits, the more flavor. Then the oil drizzles over last, just before serving. You will then have a flavorful salad. 10 minutes isn't enough time to soak up. We also omit the onions since half our family dislikes raw onions. Instead we add a little onion juice for flavor. We do not add any mustard. We use white pepper, not black. And apple vinegar has more flavor than plain. Lastly, you have to use a strong potato, which won't fall apart easily, otherwise you have mush. Red works well. Sorry, I can't add my photo because I just ate all mine! :)

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 121 cal
  • 6%
  • Fat
  • 3.6 g
  • 6%
  • Carbs
  • 20.4 g
  • 7%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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