From Nelsons Kitchen

Swabian Potato Salad

From Nelson’s Kitchen

In the Summer of 2017 we travelled with my Mom through the South of Germany. It was a trip to go and visit the places from where our German ancestors had departed to go to Brazil in 1828. One Sunday afternoon we went to a Biergarten with classic music just outside of Munich called Waldwirtschaff. There I tasted this German potato salad that created a lasting palate memory. Going back home I started researching and discover that it was what is called a Swabian potato salad. Swabia is a region in the Southwest of Germany. I was fortunate to find this recipe for Swabian Potato Salad in a blog by Kimberly. The blog contains step-by-step pictures that I recommend reviewing.

This is an excellent salad for a party because it tastes even better on the next day and therefore it can be prepared the day before and stored in the refrigerator.

  1. Boil and slice the potatoes
    • Boil the potatoes in their skins in lightly salted water until tender.
    • Let the potatoes to cool until you can handle them.
    • Peel the potatoes and slice them into ? inch slices.
    • Put the sliced potatoes in a large mixing bowl and set aside.
  2. Season the potatoes
    • Add onions, beef broth, vinegar, salt, pepper, sugar, and mustard to a medium saucepan and bring to a boil.
    • As soon as it boils, remove from heat and pour the mixture over the potatoes.
    • Cover the bowl of potatoes and let sit for at least one hour.
    • After at least one hour, gently stir in the vegetable oil and season with salt and pepper to taste.
    • If too much liquid remains, use a slotted spoon to serve.
    • Serve garnished with fresh chopped chives. Serve at room temperature.
    • This potato salad is best the next day (remove from fridge at least 30 minutes before serving).