Schwäbischer Kartoffelsalat
Swabian potato salad dresses warm waxy potato slices with hot broth, onion, mustard, vinegar, and neutral oil rather than mayonnaise.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Boil the potatoes in their skins until just tender; peel while warm and slice thinly.
- 2
Combine hot broth, onion, vinegar, mustard, sugar, salt, and pepper and pour over the warm potatoes.
- 3
Fold gently and let the potatoes absorb the broth for 20 minutes.
- 4
Fold in the oil only after the broth has been absorbed, adjusting with a little more hot broth if dry.
- 5
Rest until glossy and supple, then finish with chives.
Cook notes
Tips
Waxy potatoes keep clean slices.
Broth goes in before oil so the potatoes can absorb it.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftover Kartoffelsalat in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving again if you prefer it warm.
What to Serve With
- Maultaschen
- Schnitzel
- Grilled sausages
Common Mistakes
- Waxy potatoes keep clean slices.
- Broth goes in before oil so the potatoes can absorb it.
Recipe FAQ
What defines Schwäbischer Kartoffelsalat?
Swabian potato salad dresses warm waxy potato slices with hot broth, onion, mustard, vinegar, and neutral oil rather than mayonnaise.
What should I avoid when making Schwäbischer Kartoffelsalat?
Waxy potatoes keep clean slices.
Kitchen tools
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Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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