Side Dish

Swabian Potato Salad

Name: Swabian Potato Salad
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: german
Ingredients: 1,000 g potato peeled and sliced into 0.5cm rounds; 250 ml vegetable broth warm; 60 ml white wine vinegar; 1 tsp dijon mustard; 1 pcs yellow onion finely chopped; 2 tbsp chive fresh, chopped; 30 ml sunflower oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

This traditional German potato salad from the Swabian region features tender potatoes dressed in a light, tangy vinegar and oil dressing. Unlike many other potato salads, it contains no mayonnaise, making it a refreshing and naturally vegan side dish. Serve it warm or at room temperature.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 283 kcal

VegetarianGluten-free

Allergen information: may contain mustard and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 gpotato, peeled and sliced into 0.5cm rounds
250 mlvegetable broth, warm
60 mlwhite wine vinegar
1 tspdijon mustard
1 pcsyellow onion, finely chopped
30 mlsunflower oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspchive, fresh, chopped

Equipment

small pan · spatula · large pot · whisk · small bowl · large mixing bowl

The method

Step by step

1
Place the potatoes in a large pot and cover them with cold water.
2
Add a generous pinch of salt to the water and bring it to a boil over high heat.
About 5 min
3
Reduce the heat to medium-low and simmer the potatoes until they are tender but still firm, about 15-20 minutes.
About 20 min
Cook’s note: Test for doneness by piercing with a fork; it should slide in easily.
4
While the potatoes are cooking, prepare the dressing by combining the warm vegetable broth, white wine vinegar, dijon mustard, salt, and black pepper in a small bowl.
About 5 min
Cook’s note: Using warm broth helps the potatoes absorb the flavors better.
5
Whisk the dressing ingredients until well combined.
About 1 min
6
Heat the sunflower oil in a small pan over medium heat.
About 1 min
7
Add the yellow onion to the pan and sauté until translucent and softened, about 5-7 minutes.
About 7 min
Cook’s note: Do not brown the onion; keep it soft and sweet.
8
Drain the cooked potatoes thoroughly and immediately transfer them to a large mixing bowl.
About 1 min
Cook’s note: Potatoes absorb the dressing best when warm.
9
Pour the warm dressing over the hot potatoes and gently toss to coat.
About 1 min
Cook’s note: Be careful not to mash the potatoes; use a spatula or large spoon to gently fold.
10
Add the sautéed onion to the potato mixture and gently toss again.
About 1 min
11
Let the potato salad rest for at least 15 minutes to allow the flavors to meld and the potatoes to absorb the dressing.
About 15 min
Cook’s note: For best results, let it rest for at least 30 minutes or even an hour.
12
Taste and adjust seasoning with additional salt or pepper if needed.
13
Garnish with fresh chives before serving.

Per serving

Nutrition

71%Score

Calories: 283kcal
Protein: 5.8g
Carbs: 46.8g
Fat: 8g
Fibre: 6.3g
Sugar: 3.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover potato salad in an airtight container in the refrigerator.

Reheating

This potato salad is best served warm or at room temperature; reheating is not recommended as it can alter the texture.