Schwabischer Kartoffelsalat (Schwabish Potato salad)7 Reviews
- Prep: 30 min
- Cook: 15 min
- Ready In: 45 min
“This is an authentic German potato salad recipe. It uses very little mayonnaise, and no sugar. The flavor is amazing!” - by Arkali
Original recipe yields 12 servings
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and let them cool slightly. If you wish to peel them, do it while they are still hot. It will be much easier. Allow to cool completely, then slice thinly.
- Place the potatoes in a large bowl. Dissolve the chicken bouillon in boiling water, and pour in with the potatoes. Gently stir in the vinegar, egg, pepper, mayonnaise and parsley. Mix in the olive oil last. Let stand at room temperature for 15 minutes before serving. This salad is best at room temperature.
Amount Per Serving (12 total)
- 307 cal
- 19.3 g
- 30.8 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"This is a really good recipe. Not to argue too much with PickyCook (and I do appreciate the feedback), but you REALLY have to watch the mayonnaise. 2 teaspoons is really the absolute most you should..." See more put in it. A dab is better. Also, something else I've noticed - make SURE you use a good quality olive oil and balsamic vinegar. Since that's the only flavoring, you'll notice the quality. And lastly - it's good to make a day or two in advance. The flavors get more depth as the salad "ages". I made a batch the night before for a cookout, and it was good, but then I ate some left overs the day *after* the cookout and it was just a lot better. Anyway, I think I may add bacon next time. I hope other people try this and offer feedback."
"I am from Schwabenland in Germany and grew up on this potato salad. In this potato salad there is no mayonnaise or eggs in it...." See more"
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