Marinate potatoes still warm
Warm slices absorb the hot broth particularly well. They should be firm enough to cut, but not completely cool when the marinade is added.
German Recipe
Swabian potato salad
Cook the potatoes as potatoes boiled in their skins, leave them to steam dry briefly and peel while still warm. Slice the potatoes thinly and put them in a bowl. Mix the hot stock with the onion, vinegar, mustard, salt, pepper and sugar. Pour the marinade over the warm potatoes and mix carefully. Leave to marinate for 20 minutes. Fold in the oil until the salad shines. Serve with chives.
Total time
50 min
Calories
310 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
How to make Swabian potato salad
Mix the hot stock with the onion, vinegar, mustard, salt, pepper and sugar. Pour the marinade over the warm potatoes and mix carefully. leave to marinate for 20 minutes. Fold in the oil until the salad shines. Serve with chives.
Vegetarian Dinners
Lunch
German Recipes
Potatoes
Recipe
Swabian potato salad
Cook potatoes as peeled potatoes, let evaporate briefly and peel while still warm. Cut potatoes into thin slices and put them in a bowl.
Ingredients
4 servings
Method
-
1
Cooking potatoes
Cook potatoes as peeled potatoes, let evaporate briefly and peel while still warm.
-
2
Cut
Cut potatoes into thin slices and place in a bowl.
-
3
Stir in the marinade
Mix the hot stock with the onion, vinegar, mustard, salt, pepper and sugar.
-
4
Let it go
Pour the marinade over the warm potatoes and mix carefully. leave to marinate for 20 minutes.
-
5
oil and chives
Fold in the oil until the salad shines and serve with the chives.
Kitchen know-how
Tips for Swabian potato salad
Bring in the stock in stages
First add about two thirds of the stock and let the salad simmer. Add only so much until it shines juicy but does not float in liquid.
Oil comes to the very end
Vinegar and broth must first be absorbed into the potatoes, and the oil, which is later added, is then wrapped around it as a fine film, creating the typical gloss.
Variations
How to adapt this recipe
Season half a thinly sliced cucumber lightly, squeeze it out and fold in only after cooling down. So it remains fresh and does not water down the marinade.
Leave 100 grams of bacon cubes crispy and add them to the salad along with a tablespoon of bacon fat. Reduce the oil and additional salt accordingly.
Nutrition per serving
310kcal
42.0 gCarbohydrates
7.0 gProtein
11.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Swabian potato salad
waxy varieties like Linda or Annabelle remain stable when cut and still absorb broth. floury potatoes would easily break down in the warm marinade.
The potatoes were too soft or too hot when mixed. Carefully lift the slices with a wide spoon and do not stir vigorously.
Add the warm broth by tablespoons and allow to soak for a few minutes each. Cold liquid combines poorly with the already cooled potato starch.
It is particularly aromatic when warm, but can also be eaten at room temperature. It should be removed from the fridge in good time before serving.
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