Side Dish

Swabian Potato Salad (Kartoffelsalat)

Name: Swabian Potato Salad (Kartoffelsalat)
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: german
Ingredients: 1,000 g potato waxy, peeled; 1 pcs yellow onion finely chopped; 240 ml vegetable broth warm; 60 ml apple cider vinegar; 1 tbsp dijon mustard; 2 tbsp sunflower oil; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp fresh chive finely chopped

This traditional Swabian potato salad features tender potatoes dressed in a tangy, warm broth-based vinaigrette. Unlike mayonnaise-based versions, this recipe is light, fresh, and naturally vegan. It's an excellent side dish for any meal.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 282 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, waxy, peeled
1 pcsyellow onion, finely chopped
240 mlvegetable broth, warm
60 mlapple cider vinegar
1 tbspdijon mustard
2 tbspsunflower oil
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh chive, finely chopped

Equipment

large pot · large bowl · small saucepan · knife · cutting board

The method

Step by step

1
Boil the peeled potatoes in salted water until just tender but still firm, about 20-25 minutes. Do not overcook them.
About 25 min
Cook’s note: Waxy potatoes hold their shape better for salads.
2
Drain the potatoes and let them cool slightly. While still warm, slice them into 0.5 cm thick rounds.
About 5 min
Cook’s note: Slicing them warm helps them absorb the dressing better.
3
In a small saucepan, heat the sunflower oil over medium heat. Add the chopped yellow onion and sauté until translucent, about 3-5 minutes.
About 5 min
4
Pour in the warm vegetable broth and apple cider vinegar. Stir in the Dijon mustard, salt, and black pepper. Bring the mixture to a gentle simmer, then remove from heat.
About 3 min
5
Place the sliced potatoes in a large bowl. Pour the warm dressing over the potatoes and gently toss to coat.
About 2 min
Cook’s note: Be gentle to avoid breaking the potato slices.
6
Let the potato salad rest for at least 30 minutes, allowing the potatoes to absorb the dressing. Stir occasionally.
About 30 min
Cook’s note: The longer it rests, the more flavor develops.
7
Taste and adjust seasoning if necessary. Garnish with fresh chive before serving.

Per serving

Nutrition

70%Score

Calories: 281.5kcal
Protein: 6g
Carbs: 47.3g
Fat: 7.6g
Fibre: 6.5g
Sugar: 4g

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

Keep it good

Storage

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

Reheating

This potato salad is traditionally eaten at room temperature or slightly warm. Do not microwave as it can alter the texture.