The Swabian potato salad is a very popular salad in the South of Germany which is divided into Bavaria and Swabia. This salad from the “Schwabenland” can be made in different ways, and it is also popular in other regions of Germany. In my opinion it’s the best German potato salad!
The salad can be served warm or cold but in any case it’s a very classic side dish with Bratwurst, Schnitzel or Frikadellen (German Burgers). This salad is perfect for all BBQs and parties. Just make sure that the potatoes you get for this salad are cooked firmly such as (organic) Gold potatoes. I always use organic potatoes. The Russet potatoes are getting too soft when boiled. Sweet potatoes are not recommended at all.
The important point is that the potatoes should not fall apart during the cooking process. Test them frequently if they are soft enough. Use a pointy knife and poke them. If the knife can get through easily without causing them to fall apart, the potatoes are done. If they are too soft the salad will become mushy and this is not a desirable salad. I am sure you can find the right potatoes and I am also sure that you will love this salad! Happy Cooking!
Ingredients Swabian Potato Salad
(serves 4-5)
1kg waxy, firm potatoes such as gold potatoes
1 small-medium onion
salt, pepper, nuts to taste
1/4 liter of water and 1 cube instant broth (beef or vegetables) – How to make Vegetable Broth –
2-3 tbsp white wine vinegar
3-4 tbsp sunflower oil
3-4 tbsp mix of chives and parsley, chopped
SHOP NOW – Knorr Salad Dressings from Amazon
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Cooking Instructions Swabian Potato Salad
– Wash potatoes, and boil them in water (add some salt). When they are done let them cool off.
– Peel potatoes and cut them into thin slices; Peel onion and chop finely.
– Bring 1/4 liter of water to a boil and make the beef broth according to instructions, or use the already made vegetable broth.
– For the dressing mix oil, broth, vinegar, onion, salt and pepper; pour over the potatoes.
– Mix the salad thoroughly and let sit for at least 10 minutes. Some say it tastes the best after 1 hour.
– Meanwhile wash and dry chives/parsley; cut them into small pieces/chop fine.
– Add chives/parsley to the salad.
Serve with Viennese Sausages, Bratwurst, Weisswurst, Frikadellen or Knackwurst.
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