Schwabischer Kartoffelsalat Recipes

Authentic German Potato Salad The Daring Gourmet

WebJul 6, 2023 · Peel the potatoes and slice them into 1/4 inch slices. Put the sliced potatoes in a large mixing bowl and set aside. Add onions, beef …

Rating: 5/5(160)
1. Boil the potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool until you can handle them. Peel the potatoes and slice them into 1/4 inch slices. Put the sliced potatoes in a large mixing bowl and set aside.
2. Add onions, beef broth, vinegar, salt, pepper, sugar, and mustard in 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.
3. After at least one hour, gently stir in the 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. Note: This potato salad is best the next day (remove from fridge at least 30 minutes before serving).

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Swabian Kartoffelsalat ~ Simple German Potato Salad

WebJul 19, 2021 · Instructions. Scrub the potatoes and place in a large pot covered with an inch of cold water. Set over high heat and bring to a boil. …

1. Scrub the potatoes and place in a large pot covered with an inch of cold water. Set over high heat and bring to a boil. Add 1 teaspoon salt and boil until tender, which will probably take anywhere from 12 to 20 minutes depending on the size of the potatoes. Drain the potatoes and allow to slightly cool.
2. Once the potatoes are just cool enough to handle, peel them using a small paring knife and cut them into 1/4-inch slices. Place the potato slices in a large bowl and pour the warm beef broth over the top. Top with the minced onion and white wine vinegar. Season with the remaining 1/2 teaspoon salt and freshly ground black pepper, to taste. Use a large spoon to gently stir until all of the potatoes are coated.
3. Cover the bowl with plastic wrap and allow to marinate at room temperature for 30 minutes. Stir in the vegetable oil and the parsley and serve immediately, using a slotted spoon if too much liquid remains at the bottom of the bowl. Alternatively, you may cover and refrigerate the potato salad overnight, then allow it to come to room temperature for 30 minutes before gently stirring and serving.

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