Swabian Style German Potato Salad, Made Simple

This Swabian style potato salad recipe tastes just like what is served to us whenever we visit Bavaria and Austria. Broth, vinegar, mustard and onion are simmered and then poured over warm, sliced cooked potatoes–with just a small amount of vinegar and oil. Served at room temperature, with German sausages or cold cuts, this is my childhood comfort food at its best.

If you search the internet, you’ll find countless versions of German potato salad– including a recipe that my Mutti (mother) taught me to make. It’s also a recipe that she made fresh, every single day, at her Bavarian Delicatessen. That potato salad would sell out, every day, and developed a local following of customers who arrived early so they wouldn’t miss out.

Mutti’s Bavarian version has bacon added to it and this is the only version of German potato salad that I’d ever really known for most of my life. With all due respect to my mother’s memory, I’m starting to like a more “Swabian” version (a region of Southwestern region of Germany) . The “Swabian” version doesn’t have bacon, you see. When Craig and I took a trip to Europe in 2016, it was our first time traveling there as a couple– though I’d gone back to visit my Oma, by myself, over the years before I met him. I was so excited to show him around!

After our escorted tour ended, we added a few extra days to visit my Mutti’s (Mother) home town of Bad Reichenhall, where she was born and raised. The weather was glorious and the fall colors were incredible! That trip was a little bittersweet, because I fulfilled my Mutti’s wish to bring her ashes back to the mountain top of her home town. Not to sound macabre, but there’s a lot of red-tape involved in spreading ashes, so I took a token amount with me. I think my mother is pleased and it gave me closure. A promise fulfilled. Craig and I had so much fun together during this trip, and were very sad when it was time to fly home again. I knew, in my heart, we had to return and spend more time in Bavaria.

In April 2018, our heart’s desire came true and we returned. This time we spent two weeks in and around Bad Reichenhall. Did we ever have fun! I have a cousin, my age, who still lives there. He showed us around places that tourists don’t really know about. Of course, lunch (“Brotzeit”) was always a part of our day. Many times, potato salad was served as a side dish and I began to take note of something. I noticed that the potato salad we were always served didn’t have bacon in it (see picture below)– and we loved it!

Let me start by saying that never, EVER, have I been served hot potato salad! Where does that come from?! Whenever I see a “Hot German Potato Salad” recipe, I groan. All German potato salad that we were served in Germany, or Austria, was room temperature. Since there is no mayonnaise involved, this is perfectly safe.

When we returned home, I did some internet research and found some variations on how to make authentic German potato salad. Some recipes use beef broth. Some use chicken broth. I made it twice, so I could decide which variation I liked best. Either way, we start with chopped onion, broth, Dijon mustard (I’m using some authentic mustard we brought back from our Europe trip), vinegar, salt, pepper, a little sugar and bring it to a boil.

Oops! Before we make the “dressing” we have to boil potatoes, until they are tender. I highly recommend only using Yukon Gold potatoes, because they are the closest taste and texture to the potatoes that are grown in Germany. Russet potatoes won’t work, and red potatoes are okay– but trust me, Yukon Gold are the best choice. NOTE: I steam my potatoes in my Instant Pot for about 10 minutes, until they are fork tender but not mushy.

I have a tip that is golden when it comes to peeling cooked potatoes. When I was a kid, my mother used to make me stab the potato with a fork and using a paring knife, I had to peel hot cooked potatoes. I wish I had known, then, what I know now– instead, I hold each potato in a clean tea towel. Using my thumb, push the peel away from the potato. Off it comes! No burned fingers, either. You’re welcome! While they are still warm, slice the potatoes in half and then in 1/4″ even slices…

To make the salad, I’ve learned that I don’t pour all of the hot dressing onto the potatoes at once. Why? Well, you don’t want potato soup! Honestly, there are no specific measurements here because it depend on the potato to dressing ratio. I now add about half the dressing, and then allow the potatoes to sit for at least 1/2 to 1 hour to allow for the dressing to soak into the potatoes. (This is where you can add more dressing if the potatoes seem too dry for you.)

Full disclosure: The first time I made this salad, I added too much liquid to the ratio of potatoes, all at once. I had to use a fine mesh sieve, over a bowl, to drain much of it out. It worked, thank goodness!

Once the dressing and potato mixture became friends, that’s when I added some oil. Not too much! Two to three tablespoons should do the trick.

The end goal is to have a slight oily sheen, but not greasy, and to season the salad with salt and pepper until it tastes just right. I like for my potato salad to have a bit of a vinegar bite, so add a teaspoon at a time more, until it’s to your liking.

Authentic German potato salad shouldn’t be soupy. It shouldn’t be mushy (overcooked potatoes). You just want an even, thin coating of the dressing mixture. I hope that makes sense. One of our favorite ways to enjoy this salad is (if you can find them) with German Wienerwurstl (best described as a veal “hot dog”) and a Broetchen (or a homemade Kaiser Roll).

We are already saving up our travel budget to return to Bavaria, Austria and neighboring countries next year. I have some of the happiest childhood memories of living there. I miss my Mutti and my Oma, and the rest of my relatives who are no longer with us. I’m smitten with the beauty of the Alps, the healthy lifestyle of walking and appreciating the beauty of the country side. We love the food, no doubt. Oh, and don’t forget the beer!

I’m thankful that my Mutti taught me to make so many of her Bavarian recipes. My husband is always happy when I make a German/Austrian meal for him. Like me, it transports him back to my Mutti’s Homeland that we have both come to love.

TASTING NOTES: We still love my Mutti’s German Potato salad, with bacon. It’s absolutely delicious and something that my family appreciates at our annual Oktoberfest. However, this version is less fussy to make and it’s as good as at any restaurant we enjoyed in Europe. So, do I prefer beef or chicken broth? While I liked the beef broth, chicken is the winner– for me. One more thing– the potato salad tastes even better the next day, brought to room temperature. Please, please, don’t serve it hot! That’s just not how it’s done!