Swabian German Potato Salad (Schwaebisher Kartoffelsalat)

Swabi is a region in southwest Germany just west of Munich. You will often find this version of potato salad served along side sausages, meatballs, Maultaschen (a ravioli), or even on top of salad greens with a light dressing. The addition of beef broth, and the use of white wine or champagne vinegar, sets this potato salad apart from others. It gives the potatoes a shiny look that the German chef, Alfred Walterspiel, referred to as "glitschig", or slippery. The vinegar and Dijon mustard give it a kick you will feel in the back of your throat. It is best served at room temperature, and it contains no mayonnaise or bacon making it a great side dish for picnics and pot lucks.

I like that this is simple and not a heavy potato salad, saving room for a pint or two. Be sure to allow the sit time needed to blend the flavors. So, slap on some lederhosen and get cooking!

Swabian German Potato Salad (Schwaebisher Kartoffelsalat)

Serves 4-6


  • 2 pounds (900 g) waxy potatoes (or 1 kilo) like red skinned or Yukon
  • 1/2 cup (120 mL) finely chopped onion or onion juice
  • 1/2 cup (120 mL) beef broth
  • 1 Tablespoon (15 mL) Düsseldorf or Dijon mustard
  • 1/2 cup (120 mL) sunflower or olive oil
  • 6 Tablespoons (90 mL) vinegar such as white wine or champagne
  • 2 Tablespoons fresh chopped parsley
  • 2 Tablespoons fresh chopped chives
  • 1 teaspoon salt
  • 1 teaspoon black pepper


Cut the potatoes into equal sizes. Boil potatoes with 1 teaspoon of salt until done. Drain and allow to cool 20 minutes. Gently peel and slice potatoes, adding them to a large mixing bowl.

Add onions, salt and pepper, and the broth, that has been mixed with the Dijon mustard, to the potatoes. Gently stir. Allow to sit for 30 minutes.

Mix oil and vinegar together: add to potatoes, along with the parsley and chives. Gently stir and serve, or chill.

From kitchenproject.com

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