I love this recipe because it transforms simple potatoes into a warm, comforting dish that’s bursting with flavor from the tangy dressing and crispy bacon. Plus, it’s versatile enough for any occasion, whether I’m meal prepping for the week or impressing friends at a dinner party.
It excites me to create Swabian Potato Salad because of the blend of ingredients that makes it so robust. I absolutely love using Yukon Gold potatoes.
They’re the perfect texture for potato salad—incredibly creamy without being mushy, but still holding its shape. Next, I go with finely diced onions.
They seem a requisite ingredient for all German-style salads. Then there’s the dressing.
Instead of mayo (which I loathe) or a vinegar-and-oil dressing, the Swabians use a warm broth dressing. Yes, hot broth.
Swabian Potato Salad Recipe Ingredients
- Waxy Potatoes: High in carbohydrates and provide a creamy texture.
- Onion: Adds flavor depth and contains vitamin C.
- White Wine Vinegar: Offers tangy acidity, enhancing the salad’s flavor.
- Mustard: Provides a spicy kick and emulsifies the dressing.
- Neutral Oil: Balances flavors with a mild smoothness.
- Bacon: Optional, adds savory richness and protein.
Swabian Potato Salad Recipe Ingredient Quantities
- 2 pounds (about 900g) waxy potatoes (such as Yukon Gold)
- 1 medium onion, finely diced
- 1/2 cup (120 ml) hot beef or vegetable broth
- 3 tablespoons white wine vinegar
- 2 tablespoons neutral oil (such as canola or sunflower oil)
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- Optional: 2 slices of bacon, diced and fried until crispy, for garnish
How to Make this Swabian Potato Salad Recipe
1. To begin, place the potatoes in a pot of salted water. Bring the water to a boil and then reduce to a simmer and cover. Cook the potatoes until tender, about 20-25 minutes. Drain the potatoes and let them cool slightly. After they have cooled somewhat, peel the potatoes and slice them into thin rounds. Set aside.
2. In a large mixing bowl, combine the broth (beef or vegetable, and hot) with the onion (finely diced). Let the onions soften in the heat.
3. Mix the white wine vinegar, Dijon mustard, and sugar into the onion and broth mixture, stirring well to combine.
4. Slowly whisk in the neutral oil until you achieve a smooth dressing.
5. Add salt and freshly ground black pepper to the dressing to taste.
6. In the bowl with the dressing, add the sliced potatoes, and gently toss to ensure that the dressing and the potatoes are well acquainted.
7. Cove the bowl and allow the salad to sit at room temperature for a minimum of 30 minutes so that the flavors can meld.
8. Season to taste with more salt, pepper, or vinegar, if needed.
9. If desired, the salad may be garnished just before serving with some fresh parsley that has been chopped quite fine.
10. Top the salad with crispy fried pieces of bacon for added flavor and texture, if you like. Serve at room temperature.
Swabian Potato Salad Recipe Equipment Needed
1. Large pot
2. Lid for the pot
3. Colander
4. Paring knife or vegetable peeler
5. Cutting board
6. Chef’s knife
7. Large mixing bowl
8. Medium mixing bowl
9. Whisk
10. Wooden spoon or spatula
11. Measuring cups
12. Measuring spoons
13. Optional: Frying pan
14. Optional: Paper towels (for draining bacon)
15. Serving dish or bowl
FAQ
-
Q: What kind of potatoes are best for this salad?
A: Waxy potatoes, like Yukon Gold, are ideal as they hold their shape well after cooking. -
Q: Can I use another type of vinegar?
A: Yes, white wine vinegar is preferred for its mild flavor, but apple cider vinegar can be a substitute. -
Q: Is there a vegetarian option for the broth?
A: Absolutely, you can use hot vegetable broth instead of beef broth. -
Q: Can the potato salad be made in advance?
A: Yes, it’s best made a few hours ahead to allow the flavors to meld, but add parsley and bacon right before serving for freshness. -
Q: What is the purpose of Dijon mustard in this recipe?
A: Dijon mustard adds a subtle tangy flavor that complements the vinegar and broth, enhancing the overall taste. -
Q: How should I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. -
Q: Is it necessary to peel the potatoes?
A: Peeling is optional, but leaving the skins on adds texture and nutrients.
Swabian Potato Salad Recipe Substitutions and Variations
You can substitute red potatoes or fingerling potatoes for waxy potatoes.
Use apple cider vinegar or white balsamic vinegar instead of white wine vinegar.
You can substitute neutral oil with olive oil or grapeseed oil.
Dijon mustard may be replaced with whole grain mustard or yellow mustard to achieve a milder flavor.
Dill or chives, fresh, can take the place of parsley, fresh.
Pro Tips
1. Cook Potatoes Evenly: To ensure even cooking, try to select potatoes of similar size. If the potatoes differ in size, cut larger ones in half before boiling. This will help them cook at the same rate.
2. Infuse with Aromatics: For a more flavorful salad, add a couple of bay leaves and a few whole peppercorns to the boiling water with the potatoes. This infuses them with subtle flavors that enhance the overall taste of the salad.
3. Control the Vinegar: If you prefer a milder tang, start with half the amount of vinegar and adjust to taste. You can always add more, but you can’t take it away once it’s mixed into the salad.
4. Chill the Dressing: After mixing the dressing, briefly chill it in the fridge for about 10 minutes before adding it to the potatoes. This can help the dressing thicken slightly and adhere to the potatoes better.
5. Add Texture: Consider incorporating a crunchy element, such as diced pickles or celery, to add more texture and contrast to the creamy and tender potatoes. This can create a more dynamic and interesting salad.
Swabian Potato Salad Recipe
My favorite Swabian Potato Salad Recipe
Equipment Needed:
1. Large pot
2. Lid for the pot
3. Colander
4. Paring knife or vegetable peeler
5. Cutting board
6. Chef’s knife
7. Large mixing bowl
8. Medium mixing bowl
9. Whisk
10. Wooden spoon or spatula
11. Measuring cups
12. Measuring spoons
13. Optional: Frying pan
14. Optional: Paper towels (for draining bacon)
15. Serving dish or bowl
Ingredients:
- 2 pounds (about 900g) waxy potatoes (such as Yukon Gold)
- 1 medium onion, finely diced
- 1/2 cup (120 ml) hot beef or vegetable broth
- 3 tablespoons white wine vinegar
- 2 tablespoons neutral oil (such as canola or sunflower oil)
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- Optional: 2 slices of bacon, diced and fried until crispy, for garnish
Instructions:
1. To begin, place the potatoes in a pot of salted water. Bring the water to a boil and then reduce to a simmer and cover. Cook the potatoes until tender, about 20-25 minutes. Drain the potatoes and let them cool slightly. After they have cooled somewhat, peel the potatoes and slice them into thin rounds. Set aside.
2. In a large mixing bowl, combine the broth (beef or vegetable, and hot) with the onion (finely diced). Let the onions soften in the heat.
3. Mix the white wine vinegar, Dijon mustard, and sugar into the onion and broth mixture, stirring well to combine.
4. Slowly whisk in the neutral oil until you achieve a smooth dressing.
5. Add salt and freshly ground black pepper to the dressing to taste.
6. In the bowl with the dressing, add the sliced potatoes, and gently toss to ensure that the dressing and the potatoes are well acquainted.
7. Cove the bowl and allow the salad to sit at room temperature for a minimum of 30 minutes so that the flavors can meld.
8. Season to taste with more salt, pepper, or vinegar, if needed.
9. If desired, the salad may be garnished just before serving with some fresh parsley that has been chopped quite fine.
10. Top the salad with crispy fried pieces of bacon for added flavor and texture, if you like. Serve at room temperature.
