Grandma's German Potato Salad With Broth (Schwäbischer Kartoffelsalat)
50 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 30 min | 50 min |
Introduction
This warm German potato salad is tangy, brothy, and extra comforting, with tender Yukon Gold potatoes soaking up every bit of flavor.
Serve it at holiday dinners, cookouts, or any cozy family meal where you want an old-world side dish that feels like a hug.
Ingredients (6 servings)
Ingredients
Ingredient Notes *
- Dijon mustard: This recipe assumes standard US-style Dijon, which is smooth and mild. Traditional French Dijon tends to be sharp and less sweet. If using traditional Dijon, start with less and adjust to taste.
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How to Make Grandma's German Potato Salad With Broth (Schwäbischer Kartoffelsalat)
-
Cook the potatoes
Place the peeled baby potatoes in a large pot and cover with cold water by about 1 inch.
Stir in 1 teaspoon of the salt, then bring to a gentle boil over medium heat.
Cook until just tender when pierced with a knife, about 15 to 20 minutes, then drain well.
-
Make the warm broth dressing
While the potatoes cook, place the beef broth in a small saucepan and bring it just to a simmer.
Turn off the heat and whisk in the vinegar, Dijon, sugar, remaining 1/2 teaspoon salt, and white pepper.
Stir in the finely diced onion and let it sit in the hot broth for at least 5 minutes.
-
Slice the warm potatoes
When the potatoes are just cool enough to handle, slice them into 1/4 inch rounds or half rounds.
Place the warm slices in a large mixing bowl.
-
Combine potatoes and dressing
Pour the hot broth mixture evenly over the warm potatoes and gently toss to coat without breaking them.
If the bowl looks dry, add a splash of hot water to help the potatoes drink up the seasoning.
-
Let the salad rest
Cover the bowl loosely and let the potatoes sit at room temperature for 15 to 20 minutes, tossing once or twice.
They should absorb most of the broth and look glossy and a little creamy around the edges.
-
Finish with oil and chives
Drizzle the oil over the potatoes, add the chopped chives, and gently fold until everything is well combined.
Taste and adjust with a bit more vinegar, salt, or pepper if needed.
Serve the salad just warm or at room temperature, never ice cold, for the best flavor and texture.
Substitutions
- Beef broth -> vegetable broth
- Use a rich vegetable broth instead of beef broth for a lighter, vegetarian version with cleaner potato flavor. Add a splash of soy sauce for a touch of savory depth that mimics meatiness.
- Yukon Gold potatoes -> small red potatoes
- Swap Yukon Golds for small red potatoes if you prefer slices that keep their shape a little more. The texture stays slightly firmer, and the skin adds nice color and a rustic look.
- White wine vinegar -> apple cider vinegar
- Apple cider vinegar gives a softer, fruity tang that tastes cozy and pairs nicely with sausages or roast chicken. For a fun twist, replace half the vinegar with dill pickle brine for extra zip.
Tips
- Use warm potatoes for better absorption
- Dress the potatoes while they are still warm so they soak up the broth and seasoning instead of repelling it.
- Cut the potatoes evenly
- Aim for even 1/4 inch slices so the salad cooks and dresses evenly, without some pieces falling apart.
- Adjust moisture before serving
- If the salad looks dry later, stir in a tablespoon of warm broth and a drizzle of oil.
- Give the onions time to mellow
- Let the onions sit in the hot broth at least 5 minutes so they turn sweet and lose their harsh bite.
Nutrition Facts *
| Energy | 173 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 7 | g |
| Carbohydrates | 29 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my potatoes turn mushy or fall apart?
- They were likely overcooked or boiled at a hard rolling boil, which breaks the surface. Next time, simmer gently and stop cooking as soon as a knife slides in with slight resistance.
- Can I make this potato salad ahead of time?
- Yes, this salad keeps well for up to 24 hours in the fridge. Bring it to room temperature and refresh with a splash of warm broth, vinegar, and oil before serving.
- How can I keep the onions from tasting too sharp?
- Make sure the onions sit in the hot broth for several minutes before they touch the potatoes. You can also very lightly saute them in a teaspoon of oil first, just until barely translucent.
- Can I serve this salad cold from the fridge?
- You can, but the potatoes will feel firmer and the flavors dull a bit when chilled. If serving cold, taste and add a little extra vinegar and salt right before bringing it to the table.
Serving Suggestions
This cozy German potato salad is wonderful with grilled bratwurst, schnitzel, or simple roasted chicken.
For extra richness, stir in a spoonful of crisp bacon bits and a little of the rendered fat before serving.
A handful of thinly sliced radishes or cucumber on top adds color and a fresh, crunchy contrast.
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