Kartoffelsalat (German Potato Salad)
Schwäbischer Kartoffelsalat, or Swabian potato salad, is a traditional German dish from the Swabia region of southwest Germany. This classic salad features tender sliced potatoes dressed in a light and tangy vinaigrette made from vinegar, oil, and broth, with subtle hints of mustard and fresh chives. Unlike other potato salads, the Schwäbischer Kartoffelsalat skips the mayonnaise, making it a healthier and lighter option perfect for picnics, barbecues, or as a side dish for various meals.
Ingredients
- 1 kg waxy potatoes (look for salad potatoes)
- 1 small onion
- 250 ml veg stock
- 50 ml white wine vinegar
- Pinch of black pepper
- 1 tbsp mustard
- 4 tbsp veg oil (60 ml)
- 15 g chives
Instructions
- Add the potatoes to a sauce pan, cover with water, season with 2 tsp salt and bring to boil. Then simmer them for 20 minutes or until just short of being knife tender. Drain them into a colander and leave them to cool slightly, then peel while still warm. Now use a paring knife to cut each potato into thin slices while holding them above a large bowl.
- Once you’ve sliced all of the potatoes, finely dice the onion and add it to a sauce pan along with the stock, vinegar, pepper and 1 1/2 tsp salt. Bring it to a simmer and turn off the heat, then stir in the mustard. Pour the dressing over the potatoes and mix them gently to coat evenly before covering the bowl with a plate or lid to let the potatoes soak up the flavours for at least 1 hour, carefully mixing it 2-3 times during.
- To serve, fold the oil through the potatoes. Finely chop the chives and mix most of them through the salad as well. Then divide the salad over 4 plates and garnish with the remaining chives.