Authentic German "Swabian" Potato Salad, Made Simple
There are many variations of German Potato salad, but this recipe come closest to what we are served whenever we visit Germany or Austria. "Swabia" is a southwestern region of Germany. This version of potato salad has potatoes are gently tossed with chicken (or beef) broth, onion, mustard and vinegar and then finished off with a little bit of oil. Served room temperature (never hot), this transports us to my Mutti's motherland of Bavaria.
Servings 8
Calories 113kcal
Ingredients
- 3 pounds Yukon Gold Potatoes Uniform size, about the size of a tennis ball
- 3/4 cup low-sodium chicken broth or beef broth
- 1 small onion finely chopped
- 1 tablespoon Dijon mustard or authentic German mustard
- 1/2 cup white vinegar
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon sugar
- 1/4 vegetable oil or neutral oil
Garnish:
- 2 tablespoons fresh chives finely minced
Instructions
- Scrub the potatoes clean and cook until fork tender. If you have an Instant Pot pressure cooker, I steam mine with 1 cup water for about 10 minute.
Drain and set aside until just cool enough to handle without burning your hands. To peel the potatoes, easily, use a clean tea towel and firmly hold one potato. With the other hand, use your thumbs to press and pull away the peel. Easy peasy! - Slice each potato in half and then but into 1/4" slices into a bowl. Set aside.
Make the dressing:
- In a pan, add the onion, broth, salt and pepper, mustard, sugar and vinegar and bring to a boil. Immediately turn off the heat and pour the mixture over the potatoes.NOTE: I add half of the mixture, at first, to make sure that my potatoes are swimming in dressing. You can always add more dressing, but if you add too much you'll have to drain some of it (spoken from experience).
- Allow the potatoes and dressing to sit, covered with plastic wrap, so that everything is absorbed for at least 1/2 hour, up to 1 hour.
- Add about half the oil, and gently toss to coat evenly. Taste. Add more salt and pepper to taste. If you prefer a tangier salad (which I do) add a teaspoon at a time more vinegar until it is to your liking.
- Garnish the salad with the chives. Guten apetit!
Notes
This recipe doesn't require precision. Results depend on the size of your potatoes to liquid dressing. It's best to add less, at first, and then add more.
Russet potatoes are not recommended as they are too fluffy of a texture. Red potatoes are an okay substitute but Yukon Gold potatoes are the idea choice.
The salad tastes even better the next day, served at room temperature.