German Potato Salad (Swabian Style)
There are different variations of potato salad in Germany but this is our favorite! Made without mayo and with a delicious sauce poured over warm potatoes. It’s our favorite served with Schnitzel!
Servings: 5 servings
Calories: 258kcal
Cost: 5
Recipe Link
Equipment
Ingredients
- 2 lbs Yukon Gold , red or baby potatoes
- kosher Salt
- 2 Tablespoons olive oil
- 1 large onion , finely diced
- 1 ¼ cups beef or chicken broth (or vegetable broth)
- ¼ cup white wine vinegar
- 1 Tablespoon German mustard* , or Dijon
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper , to taste
- 2 Tablespoons light flavored oil sunflower oil, avocado oil, canola oil or a light flavored extra virgin olive oil
- Fresh chives , for garnish
Instructions
- Cook the Potatoes: Add whole, unpeeled potatoes to a large pot and cover with water and two pinches of salt. Bring to a boil, then simmer for about 20 minutes or just until fork tender. Don’t overcook the potatoes. Drain potatoes and let them steam dry for a few minutes. Once cool enough to handle (but still warm), peel the skin off and cut into thin (1/4’’) slices.2 lbs Yukon Gold, kosher Salt
- Dressing: Heat olive oil in a skillet over medium heat. Add onions and sauté for 3-4 minutes, until soft and translucent. Add broth and bring it to a gentle boil. Once boiling, remove from heat and stir in vinegar, mustard, sugar, salt and pepper.2 Tablespoons olive oil, 1 large onion, 1 ¼ cups beef or chicken broth, ¼ cup white wine vinegar, 1 Tablespoon German mustard*, 1 teaspoon granulated sugar, 1 teaspoon kosher salt, ¼ teaspoon black pepper
- Combine: Place sliced warm potatoes in a large bowl. Pour the hot onion-broth mixture over the potatoes and gently toss to coat. Cover bowl and rest at room temp for at least 1 hour, stirring once or twice to allow potatoes to absorb a lot of the dressing.
- Finish: Stir in 2 Tablespoons oil to (to give a glossy, creamy texture). Taste and season with more salt and pepper if needed. Garnish with fresh chives before serving.2 Tablespoons light flavored oil , Fresh chives
- Serve warm or at room temperature.
Notes
Mustard: Try to use a medium-hot German mustard, like Löwensenf Medium. Substitute dijon if you can't find any.
Potato texture: When you mix the potatoes many of the tin slices will break--that's okay! The starch creates the creamy, thick sauce.
Liquid Order Matters: Pour the hot broth and vinegar mixture over the potatoes FIRST. Don't add the oil until the end, since it will coat the potatoes and keep them from absorbing the flavorful broth.
Nutrition
Calories: 258kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 1mg | Sodium: 729mg | Potassium: 817mg | Fiber: 5g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 2mg
