Seam potatoes still warm
Warm slices take on the hot broth particularly well. You should be strong enough to cut, but not completely cold when the marinade comes in.
German Recipe
Swabian potato salad
Cook potatoes as boiled potatoes in their skins, evaporate briefly and still warm. Cut potatoes into thin slices and add them to a bowl. Mix hot broth with onion, vinegar, mustard, salt, pepper and sugar. Mix marinade over the warm potatoes and mix carefully. Leave to marinate for 20 minutes. Add oil last until the salad shines. Serve with chives.
Total time
50 min
Calories
310 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
So Swabian potato salad succeeds
Mix hot broth with onion, vinegar, mustard, salt, pepper and sugar. Place marinade over the hot potatoes and mix gently. Leave to marinate for 20 minutes. Finally add oil until the salad shines. Serve with chives.
Vegetarian Dinners
Lunch
German Recipes
Potatoes
Recipe
Swabian potato salad
Garnish potatoes as boiled potatoes in their skins, evaporate briefly and still warm. Cut potatoes into thin slices and place in a bowl.
Ingredients
4 servings
Method
-
1
Cook potatoes
Cook potatoes as boiled potatoes in their skins, evaporate briefly and still warm.
-
2
Cut
Cut the potatoes into thin slices and put them in a bowl.
-
3
Mix marinades
Mix hot broth with onion, vinegar, mustard, salt, pepper and sugar.
-
4
Move
Place marinade over the warm potatoes and mix carefully. Let marinate for 20 minutes.
-
5
Oil and chives
Add oil last until the salad shines. Serve with chives.
Kitchen know-how
Tips for Swabian potato salad
Introduce broth in stages
First add about two thirds of the broth and let the salad absorb. Just pour so much until it shines juicyly, but does not swim in liquid.
Oil comes to an end
Vinegar and broth must first be absorbed into the potatoes. The oil, which is later submerged, lays on it as a fine film and produces the typical shine.
Variations
How to adapt this recipe
Slightly salt a half thinly sliced cucumber, squeeze it and put it in after cooling. So it remains fresh and does not water the marinade.
Leave out 100 grams of bacon cubes crispy and add one tablespoon of bacon fat to the finished salad. Reduce oil and additional salt accordingly.
Nutrition per serving
310kcal
42.0 gCarbohydrates
7.0 gProtein
11.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Swabian potato salad
Festive varieties such as Linda or Annabelle remain stable when cutting and still absorb broth. Flour-cooking potatoes would easily disintegrate in the warm marinade.
The potatoes were too softly cooked or too hot when mixed. Gently lift slices with a wide spoon and do not stir vigorously.
Add warm broth of tablespoons and allow to soak for a few minutes each. Cold liquid combines worse with the already cooled potato starch.
It tastes particularly lukewarm, but can also be eaten at room temperature. It should be removed from the refrigerator in good time before serving.
Keep cooking