Swiss-Style Potato Salad with Warm Broth and Mustard Dressing
This Swiss home-style potato salad dresses warm waxy potato slices with hot broth, vinegar, mustard and onion so they absorb flavor while remaining moist rather than mayonnaise-heavy.
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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
Start by washing the waxy potatoes thoroughly. Place them in a large pot, cover them with water, and bring it to a boil.
- 2
Once boiling, reduce the heat and let the potatoes simmer for 15-20 minutes, or until they are fork-tender. Be careful not to overcook them.
- 3
When the potatoes are done, drain them and allow them to cool slightly before peeling. Cut the potatoes into bite-sized pieces and set aside in a large mixing bowl.
- 4
Whisk the hot broth with the vinegar, mustard, sugar and onion, then pour it over the still-warm potato slices.
- 5
Fold gently and rest for 20 minutes, adding a little more broth if the potatoes absorb it all. Fold in the cornichons and oil only after the broth has soaked in.
- 6
Season with salt and pepper and serve cool room-temperature, not refrigerator-cold.
Cook notes
Tips
Use waxy potatoes for the best texture, as they hold their shape well after cooking.
For extra flavor, let the salad sit for at least an hour in the refrigerator before serving.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
- If the salad seems dry after storage, add a splash of vinegar or oil to refresh it.
Substitutions
- For apple cider vinegar, white wine vinegar can be used as an alternative.
- Dijon mustard can be substituted with yellow mustard if preferred.
What to Serve With
- Grilled sausages for a hearty main dish.
- A fresh green salad for a balanced meal.
- Crusty bread to soak up the delicious flavors.
Common Mistakes
- Overcooking the potatoes can lead to a mushy salad, so keep an eye on cooking time.
- Adding the oil before the warm broth has soaked in can prevent the potatoes from absorbing the dressing.
Recipe FAQ
Can I prepare Swiss Potato Salad a day in advance?
Yes, it actually tastes better when made a day in advance as the flavors have time to meld together.
What type of potatoes should I use?
Waxy potatoes such as Yukon Gold or red potatoes work best because they maintain their shape.
How can I make this salad creamier?
You can add a couple of tablespoons of sour cream or mayonnaise to the dressing for a creamier texture.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
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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