As for my second recipe, I would like to share my family’s swabian potato salad recipe. We use it as a side for various meals, like Maultaschen (a Swabian take on Ravioli), Schnitzel, Leberkäse (a bologna-style meatloaf), or any BBQ meats.
Our recipe does not use beef or vegetable broth as many others do; it purely relies on water, oil, vinegar, and timing for its consistency.
The Basics of a Real Swabian Potato Salad
1. The Potatoes: Finding the Right “Bite”
In Germany, potatoes are labeled by how they turn out when cooked, which defines how they are used. The three categories are:
- Mehlig kochend: Floury potatoes that lose all their bite (perfect for mashed potatoes).
- Festkochend: Firm-boiling potatoes that keep their shape (essential for salad).
- Vorwiegend festkochend: Somewhere in between.
The challenge is finding the equivalent in the US. My research and testing found that Yukon Gold and Red Potatoes are the best choices. I’ve confirmed that Red Potatoes work quite well for this recipe.
2. The Dressing: The Secret to Creaminess
Unlike most American potato salads, the Swabian version has zero mayonnaise. It gets its creamy consistency purely through the combination of oil, vinegar, hot water, and the natural starch of the potatoes.
The seasoning is simple but effective:
- Salt and pepper
- Finely chopped onion
- High-quality vinegar and oil
3. The Timing: Achieving the “Schmotzig” Factor
Timing is everything. To get the right texture, you must peel and slice the potatoes while they are still hot. Since holding a boiling-hot potato is difficult, I recommend using the traditional small three-pronged potato forks (Pellkartoffelgabel).
Important: Immediately add the hot water and mix the ingredients while the potatoes are steaming. If you let the potatoes cool or use room temperature water, the starch won’t react correctly, and you’ll miss out on that signature Swabian creaminess we call “schmotzig.”
With those basics you are now ready to make my families recipe for a Swabian Potato Salad.
Swabian Potato Salad – Mayo-free family recipe
Ingredients
- 3 lb Potatoes Yukon Gold or Red Potatoes
- 9 tbsp Olive oil
- 7 tbsp Vinegar
- 1 Onion finely chopped
- 250 ml Hot water
- 1 tsp Salt
- 1 tsp Pepper freshly ground
Instructions
- Wash the potatoes and put them in a pot. Add water until all potatoes are covered and bring it to a boil. Boil for 25 minutes (or until it passes the fork test).
- While the potatoes are cooking finely chop 1 onion and add all other ingredients into a bowl.
- Once the potatoes are cooked, drain the water. Cool them a little bit with water from the faucet, which you then also drain.
- Start peeling the potatoes. Attention! Still hot! In the meantime bring 250 ml of water to a boil.
- Slice the potatoes with your favorite way of slicing them. Once done, mix up the potatoes with the other ingredients in a bowl.
- If you are happy with texture and taste, you are done here. Depending on the potatoes, you might want to add some more water/vinegar/oil. Adjust salt and pepper to taste.
- Enjoy!
Notes
Did you try my recipe? Was everything clear? I am new to this and this is only my second recipe (of hopefully many many more to come) I created here.
This potato salad goes great with Schnitzel or Maultaschen! Looking for a different Swabian side? Checkout Spaetzle!
When you are new to my page, feel free to checkout my motivation.
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