Schwabischer Kartoffelsalat (German Potato Salad - Schwabisch Style) Recipe - Allrecipes.com
Schwabischer Kartoffelsalat (German Potato Salad - Schwabisch Style) Recipe
  • READY IN 40 mins

Schwabischer Kartoffelsalat (German Potato Salad - Schwabisch Style)

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. 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.
  2. 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.
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Footnotes

  • 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!
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Reviews More Reviews

Most Helpful Positive Review
Jul 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.

 
Most Helpful Critical Review
Jul 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.

 

8 Ratings

Feb 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! :)

 
Jan 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.

 
Dec 20, 2013

It just wasn't what I was looking for and wasn't received well with those I served it to.

 
Mar 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.

 

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Nutrition

  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 93 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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