Schwabischer Kartoffelsalat (Swabian Potato Salad)
A Southwestern German potato salad served warm and made with sliced potatoes, vegetable broth, onion, vinegar, oil, and chives.
servings: 4
total time: 2 hours
recipe by: Frankie
Ingredients
- 24 ounces (1 1/2 pounds) petite gold potatoes, scrubbed
- 1/2 cup vegetable broth
- 1/2 cup diced yellow onion
- 3 TBSP apple cider vinegar
- salt & freshly ground pepper
- 2 TBSP peanut oil (or other neutral flavored oil)
- 1 TBSP freshly chopped chives
Cool Tools For Your Kitchen
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- SEE ON AMAZON
Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
Dreo ChefMaker Combination Air Fryer - SEE ON AMAZON
Unwasted Reusable Silicone Lids - SEE ON AMAZON
Willow & Everett Salt and Pepper Grinder Set - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Deiss LUX Durable TPU Cutting Boards - SEE ON AMAZON
Empanada/Dumpling Maker Set - SEE ON AMAZON
All Day Favorites - A YepRecipes Cookbook - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE MORE
Directions
- Add the potatoes to a large pot and cover with water. Add 1/4 tsp of salt to the water and bring to a boil over medium-high heat. Boil the potatoes until just tender.
- Drain the potatoes and allow to cool. When the potatoes are cool enough to handle, gently peel off the skins and cut them into slices roughly 1/4-inch thick. Place the sliced potatoes in a large bowl and set aside.
- Heat the vegetable broth in a small saucepan over medium heat until warmed but not hot.
- Pour the warm broth over the potatoes then add the diced onion, vinegar, 1/2 tsp salt, and 1/4 tsp freshly ground pepper to the bowl and gently stir to combine. Cover the bowl and allow to sit at room temperature for 1 hour.
- After an hour take the lid off the bowl and using a slotted spoon transfer the potatoes to a large serving bowl. Gently stir in the oil then season with salt & pepper to taste. Sprinkle the chives on top.
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