Emma Mykytyn Swabian Potato Salad Recipe – German Potato Salad Without Mayonnaise
Inspired by our visit to Die Henne, this Swabian potato salad, or Schwäbischer Kartoffelsalat, is a lighter alternative to the familiar mayonnaise-covered potato salad. Popular in southern Germany, it combines sliced waxy potatoes with onion, hot stock, vinegar, mustard and oil. I’ve used spring onions here instead of normal white onions for a little bit of colour. (Click here to find out more about German cuisine from the German Tourist Board)
The warm potatoes absorb the tangy dressing, producing a soft, glossy salad that works particularly well with schnitzel, sausages, roast meat or grilled vegetables.
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German Potato Salad without Mayonnaise
Serves: 6
Preparation time: 20 minutes
Cooking time: Approximately 25 minutes
Resting time: At least 1 hour
Ingredients
– 1.4kg small waxy potatoes, preferably all roughly the same size
– 3 spring onions, sliced
– 350ml strong beef stock
– 120ml white wine vinegar or distilled white vinegar
– 12g fine salt, plus extra for seasoning
– ½ teaspoon ground white pepper
– 1 teaspoon caster sugar
– 2 teaspoons mild German mustard
– 80ml sunflower or rapeseed oil
Method
Wash and scrub the potatoes but leave their skins on.
Place them in a large saucepan, cover with lightly salted cold water and bring to the boil. Reduce the heat and simmer until the potatoes are tender when pierced with a knife.
Cooking time will depend on the size of the potatoes, but they should usually take around 20 to 25 minutes. Avoid overcooking them, as they need to remain firm enough to slice.
Cut the potatoes into slices approximately 5mm thick. Transfer the slices to a large glass or ceramic bowl.
Avoid using a reactive metal bowl because the acidic vinegar dressing may affect the flavour.
Add the beef stock, chopped spring onion, vinegar, salt, white pepper, sugar and mustard to a saucepan.
Stir everything together and bring the mixture just to the boil. Remove the pan from the heat as soon as it begins to bubble.
Pour the hot stock and onion mixture evenly over the warm potato slices.
Cover the bowl and leave the potatoes at room temperature for at least one hour. During this time, the potatoes will absorb much of the seasoned stock.
Pour over the sunflower or rapeseed oil and gently fold everything together. Take care not to break up the potato slices.
Taste and add more salt, pepper, vinegar or mustard when required.
Serve the potato salad at room temperature.
The flavour improves as it rests, so it can be prepared the day before and stored in the fridge. Remove it from the refrigerator around 30 minutes before serving.
Scatter some freshly sliced spring onions, or some chives to add colour.
German Potato Salad without Mayonnaise
Ingredients
- 1.4 kg small waxy potatoes preferably all roughly the same size
- - 3 spring onions sliced
- - 350ml strong beef stock
- - 120ml white wine vinegar or distilled white vinegar
- - 12g fine salt plus extra for seasoning
- - ½ teaspoon ground white pepper
- - 1 teaspoon caster sugar
- - 2 teaspoons mild German mustard
- - 80ml sunflower or rapeseed oil
Instructions
- Wash and scrub the potatoes but leave their skins on.
- Place them in a large saucepan, cover with lightly salted cold water and bring to the boil. Reduce the heat and simmer until the potatoes are tender when pierced with a knife.
- Cooking time will depend on the size of the potatoes, but they should usually take around 20 to 25 minutes. Avoid overcooking them, as they need to remain firm enough to slice.
- Cut the potatoes into slices approximately 5mm thick. Transfer the slices to a large glass or ceramic bowl.
- Avoid using a reactive metal bowl because the acidic vinegar dressing may affect the flavour.
- Add the beef stock, chopped spring onion, vinegar, salt, white pepper, sugar and mustard to a saucepan.
- Stir everything together and bring the mixture just to the boil. Remove the pan from the heat as soon as it begins to bubble.
- Pour the hot stock and onion mixture evenly over the warm potato slices.
- Cover the bowl and leave the potatoes at room temperature for at least one hour. During this time, the potatoes will absorb much of the seasoned stock.
- Pour over the sunflower or rapeseed oil and gently fold everything together. Take care not to break up the potato slices.
- Taste and add more salt, pepper, vinegar or mustard when required.
- Serve the potato salad at room temperature.
- The flavour improves as it rests, so it can be prepared the day before and stored in the fridge. Remove it from the refrigerator around 30 minutes before serving.
- Scatter some freshly sliced spring onions, or some chives to add colour.
Tips for making German potato salad
Choose waxy potatoes
Waxy potatoes hold their shape better than floury varieties. Charlotte, Anya, Nicola or small salad potatoes are all suitable choices in the UK.
Cook the potatoes in their skins
Boiling the potatoes before peeling helps prevent them from absorbing too much water and becoming soggy.
Dress the potatoes while warm
Warm potato slices absorb the stock, vinegar and seasoning more effectively than completely cold potatoes.
Use a strong stock
Beef stock gives the salad its traditional rich, savoury flavour. Vegetable stock can be used for a vegetarian or vegan version.
Allow plenty of resting time
The salad may initially look as though it contains too much liquid. Most of the dressing should be absorbed as it rests, although the exact amount will depend on the variety of potato used.
What to serve with German potato salad
This German potato salad is a particularly good accompaniment to:
– Wiener schnitzel
– Bratwurst or grilled sausages
– Roast pork
– Frikadellen or German meatballs
– Grilled chicken
– Baked ham
– Fried fish
– Grilled mushrooms and vegetables
It is also useful for picnics and barbecues because it contains no mayonnaise. Keep it properly chilled when transporting it and allow it to return towards room temperature before serving.
Vegetarian and vegan version
Replace the beef stock with a strong vegetable stock. Check that the mustard and stock are suitable for vegans.
Storage
Cover and refrigerate the potato salad for up to three days. The potatoes will continue absorbing the dressing, so stir through a splash of stock, vinegar or oil before serving when the salad appears dry.
Serve at room temperature rather than straight from the fridge for the best flavour and texture.
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