German
Vegan
Gluten freeSchwäbischer Kartoffelsalat
Warm potato salad
Swabian potato salad: warm stock and vinegar dressing, no mayonnaise
Swabian potato salad is nothing like the creamy kind. In Stuttgart and across Baden-Württemberg it is made with waxy potatoes sliced while still warm and soaked in hot stock, vinegar, onion and oil until it turns glossy and slightly 'schlonzig', a local word for that loose, juicy texture. It is eaten lukewarm, never fridge-cold, beside Maultaschen or vegetarian schnitzel, and at every summer garden party. This version uses vegetable stock. Chef's tip: pour the hot dressing over the potatoes while they are still warm; cold potatoes won't drink it in and the salad stays dry.
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 260 kcal
Ingredients
- 2 ¼ lb waxy potatoes (such as Charlotte or Annabelle)similar size, scrubbed
- 1 onionvery finely chopped
- 1 cup vegetable stock
- 4 tbsp white wine vinegar
- 1 tsp medium mustard
- 1 tsp sugar
- 1 tsp salt
- ½ tsp black pepper
- 4 tbsp sunflower oil
- 3 tbsp chivesfinely chopped
- ½ cucumber (optional)very thinly sliced
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Method
0/5 doneStep 1: Put 2 ¼ lb waxy potatoes (such as Charlotte or Annabelle) in a pan of cold salted water, bring to the boil and simmer for 20–25 minutes, until a knife slides in with a little resistance. Drain and leave until just cool enough to handle.
25 minStep 2: Meanwhile, put 1 onion, 1 cup vegetable stock, 4 tbsp white wine vinegar, 1 tsp medium mustard, 1 tsp sugar, 1 tsp salt and ½ tsp black pepper in a small pan and simmer for 3 minutes, until the onion softens. It should taste sharp and quite salty; the potatoes will take a lot of seasoning.
3 minStep 3: Peel the warm potatoes and slice them thinly, about 3 mm, into a large bowl.
Step 4: Pour the hot dressing over the potatoes and turn them gently with your hands or a spatula. Leave for 20–30 minutes, turning a couple of times, until they've soaked up most of the liquid and look creamy at the edges. A common mistake is adding the oil first: it coats the potatoes and stops them absorbing the stock.
25 minStep 5: Fold in 4 tbsp sunflower oil, 3 tbsp chives and ½ cucumber. Taste, add more vinegar or salt if needed, and serve lukewarm. It keeps for a day, covered, at cool room temperature or in the fridge; let it warm up before serving.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 10 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does schwäbischer Kartoffelsalat take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of waxy potatoes (such as charlotte or annabelle)?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of onion?
- 2 shallots per onion.
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