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German Potato Salad

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A delicious German potato salad with a broth, oil and vinegar dressing, this potato salad without mayo is the typical Swabian potato salad.

 

GERMAN POTATO SALAD WITH OIL AND VINEGAR

 

Swabian Potato Salad

 

There is a German word “schlotzig” or “schlonzig” (depending on the region), which best describes the general feeling one gets when eating this German potato salad made with oil and vinegar.

I tried to find a suitable translation for it, but although I was given many suggestions from the online dictionary, I found that none of them could really catch the meaning of the German word or describe this potato salad the way the German word does.

Too bad… it is a really good word! Basically it would mean something like creamy, wet, sloppy, slimy (but in a good way 🙂 ), moist, thick, smooth and delicious.

Put all this words together and you might understand what the Germans mean when they use the word “schlotzig” to describe this Swabian potato salad.

By the way, I think this is the most fascinating thing about the German language, it is so amazingly rich, they have a word or they are able to make up a word to describe just about anything.

 

Swabian Potato Salad

 

SWABIAN POTATO SALAD WITHOUT MAYO

And what makes this salad “schlozig”?

It is the broth used to make the dressing, which will kind of flood the potatoes at first, and which the potatoes will absorb after resting for a while in the broth.

The broth will slightly disintegrate the rough edges of the potato slices, forming this creamy and thick coating, even leading to the creation of a specific sound you will hear when stirring the salad before serving it.

This is really eating with all of your senses. I like to increase the schlozig-ness of this salad by blending a small amount of the cooked potatoes with the broth, but this is optional.

 

Swabian Potato Salad

 

GERMAN POTATO SALADS

There are two kinds of a typically German potato salad, this one here is THE potato salad traditionally made in the Southern parts of Germany, its main characteristic being the broth dressing. A potato salad without mayo, yet completely rich and satisfying.

You can enrich the salad by adding gherkins or/and tiny, fried bacon cubes, radishes, and even some small-sized lettuce leaves, like lamb’s lettuce or chopped rocket, for instance.

The potato salad typically made in the Northern parts of Germany is equally delicious, but definitely heavier, being made with lots of mayonnaise.

In some regions, people add apples or gherkins, in other regions hard-boiled eggs, baloney or young herring.

In both cases, I prefer the potato salad pretty puritan, my only addition being the gherkins.

I chose to post the Swabian, Southern version of the German potato salad because this is the kind of salad I make most of the time. I like the other one as well and eat it gladly when I get it, but I prefer the lighter broth version, especially when this salad is meant to be a side dish for grilled meat.

The mayonnaise version is more like a complete meal in itself, I don’t need anything to accompany it, except maybe some really ripe, sweet, sliced tomatoes to cut through the heaviness of the mayonnaise dressing.

We have this salad not only when grilling, but also as a side dish for sausages, chicken breast, for this Jägerschnitzel – German Hunter Schnitzel or the Wiener Schnitzel. Add some bacon cubes, chopped hard-boiled eggs and some radishes and this salad can become a satisfying main dish.

 

swabian german potato salad

 

HOW TO MAKE THE GERMAN POTATO SALAD WITH OIL AND VINEGAR

Potatoes:

  • Make sure you use waxy potatoes to make this German or Swabian potato salad, the starchy potatoes are just not suitable as they will lose their shape and the salad will become too mushy.
  • Scrub the potatoes and give them to a pot large enough to hold them all comfortably. Add salt generously as salt will increase the flavor of the potatoes.
  • Bring to a boil, turn the heat to low and simmer the potatoes until tender. Start checking after 5 minutes already if the potatoes are very small. Otherwise, depending on their size, the potatoes will need between 10 and 15 minutes of cooking time.
  • Drain well, rinse with cold water and leave for about 5 minutes to cool down slightly. Peel the potatoes for the German potato salad without mayo while they are still hot. Slice them and place them in a large bowl.
  • Take a small handful of the cooked potatoes and keep them separately in a small bowl, you will need them to make the dressing for the German potato salad.
  • Finely slice 5 – 8 gherkins, depending on their size. Give them to the potato salad bowl as well.

Dressing for the Swabian potato salad:

Onions: I often use red onions, but white onions are fine as well.

Broth: The most authentic broth to use would be beef broth. However, I prefer chicken stock, I have it in the fridge most of the times and I like the flavor better. Use what you like best. For a vegetarian/vegan potato salad use vegetable broth instead.

Vinegar: Definitely white wine vinegar. Start with 2 tablespoons and add more to taste. I always add more, I love a strong vinegar dressing.

Mustard: Preferably a German mustard for an authentic taste.

  • While the potatoes are cooking, chop the red onion very finely. Place it in a small pan, add the broth and cook until the onions are soft, it will take a couple of minutes or so.
  • Add 2 tablespoons of the vinegar and whisk in the mustard and the sugar. Add the reserved handful of sliced potatoes to this mixture and blend with an immersion blender. Add the oil and salt and pepper to taste.
  • Slowly give the dressing to the potatoes, mixing very gently and taking care not to break the potato slices.
  • Leave the potato salad to cool and marinate for a few hours. The potatoes will absorb the broth and the dressing will become thick and creamy.
  • Chop the chives and add them to the salad before serving. Taste and adjust the taste with more vinegar, oil, salt and pepper, if necessary.

 

WHAT TO SERVE WITH GERMAN POTATO SALAD?

  • Some Wiener sausages, bratwurst or similar sausages would be perfect!
  • This Swabian potato salad makes a wonderful side dish for the German Jägerschnitzel – Hunter Schnitzel or the Wiener Schnitzel.
  • Otherwise, bring the German potato salad with oil and vinegar to any potluck party. Make it for barbecues as well, as it is a great side dish for any grilled meat.

 

 

German Potato Salad

German Potato Salad

Yield: 4-6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

A deliciously smooth potato salad made with a broth based dressing instead of mayonnaise, this is the typical Swabian potato salad.

Ingredients

  • 1 kg/ 2.2 lbs waxy potatoes
  • 1 red onion
  • 250 ml/1 cup chicken or vegetable broth (for a vegan salad)
  • 2-3 tablespoons white wine vinegar
  • 1 teaspoon German mustard
  • 1 pinch of sugar
  • 5-8 gherkins, depending on size and taste
  • 4 tablespoons vegetable oil
  • fine sea salt and pepper
  • a bunch of chives

Instructions

Potatoes:

  1. Scrub the potatoes and place them in a pot large enough to hold them all comfortably. Add salt generously as salt will increase the flavor of the potatoes.
  2. Bring to a boil, turn the heat to low, and simmer the potatoes until tender. Start checking after 5 minutes already if the potatoes are very small. Otherwise, depending on their size, the potatoes will need between 10 and 15 minutes of cooking time.
  3. Drain well, rinse with cold water and leave for about 5 minutes to cool down slightly. Peel the potatoes while they are still hot. Slice them and place them in a large bowl.
  4. Take a small handful of the cooked potatoes and keep them separately in a small bowl, you will need them to make the dressing for the German potato salad.
  5. Finely slice 5 - 8 gherkins, depending on their size. Place them in the bowl as well.

Dressing:

  1. While the potatoes are cooking, chop the red onion very finely. Place it in a small pan, add the broth and cook until the onions are soft, it will take a couple of minutes or so.
  2. Add 2 tablespoons of the vinegar and whisk in the mustard and the sugar. Add the reserved handful of the sliced potatoes, blend with an immersion blender. Add the oil and salt and pepper to taste.
  3. Slowly add the dressing to the potatoes, mixing very gently and taking care not to break the potato slices.
  4. Leave the potato salad to cool and marinate for a few hours. The potatoes will absorb the broth and the dressing will become thick and creamy.
  5. Chop the chives and add them to the salad before serving. Taste and adjust the taste with more salt, pepper, oil, and vinegar, if necessary.
Nutrition Information:
Yield: 6 Serving Size: 1/6
Amount Per Serving: Calories: 277Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 493mgCarbohydrates: 45gFiber: 4gSugar: 9gProtein: 5g

Nutritional information is not always accurate.

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