🇩🇪 GermanyCatalog recipe · Swabia
Warm potatoes tossed in a tangy broth-and-vinegar dressing with mustard and crisp onion, no mayonnaise in sight — the potato salad Swabian grandmothers actually make.
For 4 servings.
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Boil the potatoes whole, skin on, until just tender.
Drain and peel while still hot, slicing into thick coins directly into a bowl.
💡 Peeling them hot — fingers protected with a towel — is what lets the slices actually drink the dressing.
Warm the stock with the onion, vinegar, mustard and sugar; pour hot over the warm potatoes.
Toss gently and let sit so the potatoes absorb the dressing.
Fold in the oil and taste — it should read bright and tangy, not oily.
Scatter with chives and serve warm or at room temperature.
South of the Main river, potato salad gets dressed while the potatoes are still warm so they soak up a broth-and-vinegar dressing instead of being bound in mayonnaise the way it's done further north. It's the fixture beside sausages at every Swabian family gathering and street festival, served warm or at room temperature but never cold from the fridge.
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