Schwabischer Kartoffelsalat (German Potato Salad - Schwabisch Style)

Rating: 4.19 stars
16 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Living in southern Germany, this is one recipe that I had to get before we got back to the States. This style of potato salad is served at every restaurant and is in all the grocery stores. I got this recipe from one of my German friends, so this is an authentic German potato salad and tastes excellent!

By Puppyfood

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.

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  • Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

Tips

Cook's Note:

This recipe is excellent warm or cold. It is usually eaten with German sausage, and is great for any family gathering. Typically in southern Germany, this potato salad is served in a salad. That's right, in a salad! It was always my favorite surprise at the end of my salad. I could not wait to get to the potato salad at the bottom. Hopefully you will enjoy this recipe as much as I do!

Nutrition Facts

Per Serving:
121 calories; protein 2.4g 5% DV; carbohydrates 20.4g 7% DV; fat 3.6g 6% DV; cholesterol 0mg; sodium 44.8mg 2% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Gigi
Rating: 5 stars
02/20/2014
The potatoes should sit in the broth for HOURS not 10 min. This is why the recipe didn't have enough flavor Annie. My Oma made her potato salad earlier in the day and let it sit for 2 hours in the broth. The longer it sits the more flavor. Then the oil drizzles over last just before serving. You will then have a flavorful salad. 10 minutes isn't enough time to soak up. We also omit the onions since half our family dislikes raw onions. Instead we add a little onion juice for flavor. We do not add any mustard. We use white pepper not black. And apple vinegar has more flavor than plain. Lastly you have to use a strong potato which won't fall apart easily otherwise you have mush. Red works well. Sorry I can't add my photo because I just ate all mine!:) Read More
Helpful
(29)

Most helpful critical review

Annie
Rating: 1 stars
07/19/2012
I remember eating German Potato Salad at a friend's house and it had much more flavor than this. I was disappointed by the blandness of this recipe. Read More
Helpful
(10)
16 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Gigi
Rating: 5 stars
02/19/2014
The potatoes should sit in the broth for HOURS not 10 min. This is why the recipe didn't have enough flavor Annie. My Oma made her potato salad earlier in the day and let it sit for 2 hours in the broth. The longer it sits the more flavor. Then the oil drizzles over last just before serving. You will then have a flavorful salad. 10 minutes isn't enough time to soak up. We also omit the onions since half our family dislikes raw onions. Instead we add a little onion juice for flavor. We do not add any mustard. We use white pepper not black. And apple vinegar has more flavor than plain. Lastly you have to use a strong potato which won't fall apart easily otherwise you have mush. Red works well. Sorry I can't add my photo because I just ate all mine!:) Read More
Helpful
(29)
Citygirlincountry
Rating: 5 stars
07/08/2012
This was very easy and quick to make yet resulted in good salad. I used organic red skin potatoes and left the skin on and used white distilled vinegar. Followed the recipe exactly. Will make it again. Read More
Helpful
(18)
Annie
Rating: 1 stars
07/18/2012
I remember eating German Potato Salad at a friend's house and it had much more flavor than this. I was disappointed by the blandness of this recipe. Read More
Helpful
(10)
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ReneeJo
Rating: 5 stars
01/08/2014
Tangy and savory; I absolutely love this potato salad especially since there is no mayo in it and no added sugar. I have made it twice now and find myself wanting to make extra potatoes so I have left-overs to make it with. Read More
Helpful
(2)
Sheila
Rating: 5 stars
03/10/2013
I have made this several times for my German friend and he found it really good as with the other comment I also used more onions (3 onions) as we love fried onions and added well cooked bacon crumbled up. Read More
Helpful
(2)
Alexander Wilde
Rating: 5 stars
04/21/2017
Really good although I would change a few things on here. Whole grain mustard is much better. As gigi said Apple cider vinegar. Cook the bacon. Cook the sweet onion in the bacon grease. Add everything including any remaining bacon grease. That is how my great Omi and my Tante would make it. That is how I would make it. FYI If you don't like onions (like gigi) don't bother with German food. The basis for all German cooking is Bacon and Onion. Like Olive Oil and Garlic is for Italian food. Read More
Helpful
(2)
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Eric Reany
Rating: 5 stars
01/03/2018
I made this for New Year's Day. I wanted something quick to serve my sauerkraut recipe over (also a recipe I found on this app). This was flavorful fast and just what I needed to complete my dish! Thanks! Read More
Helpful
(1)
CygnusX1
Rating: 2 stars
12/20/2013
It just wasn't what I was looking for and wasn't received well with those I served it to. Read More
Helpful
(1)
Jason Wallace
Rating: 3 stars
08/26/2016
O mein got! I remember the potato salad I had at my friend's house in Gotha Thuringia and I have never been able to find anything like it. This recipe is as close as I've found though the potatoes need to be soaked in the broth for at least a couple of hours not ten minutes. And red russet potatoes are the best. Read More
Helpful
(1)
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