Home German Cooking German Potato Salad – Oil and Vinegar Potato Salad Swabian Style

German Potato Salad – Oil and Vinegar Potato Salad Swabian Style

by Adina 08/06/2016 12 comments

german potato salad without mayo

 

A delicious German  potato salad with a broth, oil and vinegar dressing, this potato salad wihtout mayo is the typical Swabian potato salad.

 

GERMAN POTATO SALAD MADE WITH OIL AND VINEGAR

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 815x1024 German Potato Salad   Oil and Vinegar Potato Salad Swabian Style

 

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 salad potato German Potato Salad   Oil and Vinegar Potato Salad Swabian Style

 

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 times. 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 salad potatoes German Potato Salad   Oil and Vinegar Potato Salad Swabian Style

 

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 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.

 

swabian potato salad 815x1024 720x720 German Potato Salad   Oil and Vinegar Potato Salad Swabian Style

German Potato Salad - Oil and Vinegar Potato Salad Swabian Style

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 beef broth or chicken chicken (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
  • salt and pepper
  • a bunch of chives

Instructions

  • Potatoes:

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 cooking time.

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.

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 bowl as well.

  • Dressing:

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 the sliced potatoes, 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 salt, pepper, oil and vinegar, if necessary.

Nutrition Information:
Yield: 6 Serving Size: 1/6
Amount Per Serving:Calories: 358 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 36mg Sodium: 735mg Carbohydrates: 44g Fiber: 4g Sugar: 9g Protein: 14g
Nutritional information is not always accurate.
 

 

 

 

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12 comments

Lisa | Chocolate Meets Strawberry 08/06/2016 - 11:38

This potato salad looks so good, Adina! I’ve never tried it Swabian style, but the broth-based rather than cream-based dressing sounds yummy! Seems like it would be much nicer when you feel like something a bit lighter. It most definitely does sound schlozig! 😛 Love that the German language has a word to describe just about everything!

Reply
Adina 09/06/2016 - 07:43

Thank you, Lisa. I curse about the German grammar quite regularly, but when it comes to vocabulary this language is second to none. 🙂

Reply
Marvellina @ WhatToCookToday 08/06/2016 - 18:45

Yummy!!! I never really knew what Swabian meant until now. I used to cook Swabian schnitzel from a cookbook and that was delicious too

Reply
Adina 09/06/2016 - 07:41

You could serve that schnitzel with this potato salad, a perfect fit! 🙂

Reply
Kathy @ Beyond the Chicken Coop 09/06/2016 - 01:49

Is this served warm or cold? I am intrigued…but I can’t quite imagine the taste!

Reply
Adina 09/06/2016 - 07:41

It is served cold or better at room temperature. And it is delicious, a classic in German cooking. 🙂

Reply
marcela 09/06/2016 - 12:23

Andina, this potato salad rocks! I totally love this recipe! Thanks for sharing!

Reply
Dawn @ Girl Heart Food 09/06/2016 - 14:48

I’ve never heard of this type of salad before, but it looks delicious. So lightened up by using broth instead of mayo. I bet this would be awesome with sausage!

Reply
Karly 09/06/2016 - 16:54

LOVE German potato salad! This looks incredible, and I don’t even have to feel guilty for eating the whole bowl! I’m sold!

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Anu - My Ginger Garlic Kitchen 10/06/2016 - 08:02

I love a good potato salad, and this looks perfect! I love the idea of adding broth based dressing instead of mayonnaise. YUM!

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Meghan | Fox and Briar 10/06/2016 - 20:52

There are so many amazingly descriptive words in German, it is always fun to learn new ones. This is an interesting Potato Salad, I have never seen one like it before!

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Sissi 11/06/2016 - 15:40

I love this salad! Thank you for reminding me I haven’t made it for ages… a German blogger made me discover it and I fell in love instantly. It’s so original compared to most potato salads and the flavours are surprisingly complex and, as you say, it’s really light. Your salad is particularly beautiful with chives on top!

Reply

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