Germans love Potatoes. We really do. And there is an invisible potato salad border going through Germany- some prefer their potato salad with mayonnaise while the others prefer it with broth. As I am from the south, I only cook the swabian potato salad.
And the swabian potato salad I am going to introduce you today is made with broth. It is more common in the south where I am from. And between you and me, it is soooo much better. I still have to find a recipe with mayonnaise that I love, to be honest.
What makes the Swabian potato salad so much better?
The play of vinegar, oil, mustard, and broth. That just makes him kinda sloppy, which is what you want to achieve. And it goes with any Swabian meal,-from Swabian Maultaschen or simply with a delicious Schnitzel! Or simply try it with a mixed salad.
And if you cut the potatoes into small pieces, it’s best to use a mandolin to get them really wafer-thin. But please watch your fingers! A mandolin is really really sharp.
What are the best potatoes for a Swabian potato salad?
Waxy potatoes are best suited for this – the Annabelle variety if you can get your hands on it.
In the south of Germany, the Annabelle is such an absolute hit, therefore it is also the only true potato for the Swabian potato salad.
Annabelle is a breed between Nicola and Monalisa and has now become quite established on the German market. However, it originally comes from Holland and was only registered in Germany in 2002. It is a very early to early potato with excellent salad suitability: long shape, waxy, deep yellow flesh and just a very good taste. Due to its thin and fine skin, it also tastes great on its own as a jacket potato with a little butter and salt.
On her blog einfachkartoffel, Katharina explains everything about the different types of potatoes and also has a few unusual recipes ready for you! Have a look!
love
sabrina x
Swabian Potato salad
a Swabian classic!
simple-
Prep time: 30 minutes -
Cook time: 40 minutes -
Total time: 1 hours 10 minutes
Ingredients
| 1 kg | potatoes – Annabelle work best |
| 10 g | butter |
| 30 ml | sunflower oil |
| 15 g | mustard |
| 1 pinch sugar | |
| 30 ml | white Balsamic |
| 300 ml | vegetable stock |
| 1 onion cut in small cubes | |
| salt and pepper |
Utensils
- mandoline
Steps of preparation
- Cook the potatoes in boiling water until cooked- +/- 30min
- Pour them in a big sieve and let them cool down a bit.
- In the meantime, cut the onions in small cubes.
- Add the butter in a small pot and let it melt. Add the onions and let them get a bit of color.
- Add the sugar and stir it underneath.
- Then add the mustard, the broth & balsamic straight after. Add some salt and pepper.
- Take the pot off the heat and let it cool down while you start peeling the potatoes.
- Peel the potatoes using a vegetable slicer, slice the potatoes in thin slices straight in your salad bowl.
- After around 2 potatoes, add a bit of the dressing on top.
- Repeat until all potatoes are peeled, sliced and covered in dressing.
- When all potatoes are peeled and covered in the dressing, gently mix everything together using a spoon and a fork
- Taste it- they probably need more salt
- enjoy it warm with some Schnitzel or Maultaschen.
Notes
Absolutely delicious with some Maultaschen!
You tried this recipe?
Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.
Liebe Sabrina,
ha, Schwäbischer Kartoffelsalat, was für eine gute Idee! Viele Ihrer Expats werden es lieben:)
Ihnen einen guten Rest der Woche nach Sofia!
Herzlichst
Ihre
Brigitte
Vielen herzlichen Dank Brigitte!
Und nicht nur die Expats 🙂
Viele Liebe Grüße nach München
Sabrina