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German

Swabian potato salad

Vegetarian

Schwäbischer Kartoffelsalat

Warm sliced waxy potatoes soaked in a tangy dressing of hot stock, vinegar, mustard and onion until glossy — the mayonnaise-free potato salad of southern Germany.

Swabian potato salad is a German salad from Germany, ready in about 1 hour 10 minutes and made with potato, vegetable stock and wine vinegar. It serves 6 and is rated easy to cook.

Start cooking
A close-up of vibrant potato salad garnished with fresh herbs, served outdoors on a sunny day.
Photo: Lydia Burkert / Pexels · Pexels License
Prep
15 min
Cook
25 min
Rest
30 min
Total
1 h 10 min
Serves
6
Level
Easy
Calories
224

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Boil the potatoes (opens in a new tab) in their skins until just tender. Drain, peel while still warm and slice thinly into a bowl.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Bring the stock to the boil with the onion (opens in a new tab), then take off the heat and stir in the vinegar, mustard, sugar (opens in a new tab), salt and pepper (opens in a new tab).

    • 3 min
    • high heat

  3. Step 3

    Pour the hot dressing over the warm potatoes (opens in a new tab) and toss gently. Leave for at least 30 minutes so the potatoes absorb the liquid and turn creamy.

    • 1 min

  4. Step 4

    Fold in the oil and chives (opens in a new tab), check the seasoning and serve lukewarm or at room temperature.

    • 2 min

About this dish

Origin
Swabia (Baden-Württemberg), Germany · Well documentedAlso popular in AustriaMore food from Germany
Dish
Lunch · Dinner · Salads · Side dishes
Cooking method
Boiled, Marinated / cured
Taste
tangy, savoury, mild
Diet
Vegan · Dairy-free · No nut ingredients
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · DASH-style
Worked out from the ingredients. How labels work
Good for
Make-ahead · Budget-friendly · Portable / lunchbox
Cook more with
Potato · Vegetable stock · Wine vinegar · Onion · Prepared mustard · Sugar
Techniques
Boiling · Marinating · Curing

Allergens

  • May contain: Glutenfrom vegetable stock
  • Contains: Mustardfrom prepared mustard
  • May contain: Celeryfrom vegetable stock
  • May contain: Sulphitesfrom wine vinegar, prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

224 kcal per serving

Calculated

1 serving ≈ 250 g · recipe makes 6

Where the energy comes from

  • Protein 7%
  • Carbohydrate 57%
  • Fat 37%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy224 kcal90 kcal
Protein3.8 g1.5 g
Carbohydrate32.2 g12.9 g
Net carbohydrate28.2 g11.3 g
Sugars3.1 g1.2 g
Added sugars0.7 g0.3 g
Fibre3.9 g1.6 g
Fat9.3 g3.7 g
Saturated fat1 g0.4 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium533 mg213 mg
Salt equivalent1.3 g0.5 g
Vitamins & minerals per serving
Potassium
754 mg
Calcium
29 mg
Iron
1.5 mg
Magnesium
42 mg
Vitamin A (RAE)
8 µg
Vitamin C
35 mg
Vitamin D
—
Vitamin B12
0 µg
Folate (DFE)
30 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Dress the potatoes while they are still warm — they soak up much more flavour.

Common mistakes

  • Using floury potatoes makes the salad fall apart.

Serve with

  • Serve with schnitzel, sausages or fried fish.

Storage

  • Refrigerate for up to 2 days; bring back to room temperature before serving.

Variations

  • Northern German potato salad: Dressed with mayonnaise, gherkins and sometimes egg.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 1

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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