Kartoffelsalat

Southern German Kartoffelsalat (Swabian-style with warm broth dressing)

A Swabian potato salad dressed while still warm with a vinegar-broth marinade so the potatoes soak up every bit of flavor. This is the style most Bavarians and Swabians serve at the Christmas market stall or summer Grillfest; north German cooks use a mayonnaise dressing instead. Note that waxy potatoes are essential here - starchy ones turn to mush.

Prep

20 min

Cook

25 min

Total

45 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •1 kg (2¼ lb) waxy potatoes, Yukon Gold or similar waxy/low-starch variety; do not use russets
• •30 g (2 tbsp) unsalted butter
• •1 medium yellow onion, finely diced
• •250 ml (1 cup) hot beef or vegetable broth, warmed; homemade if possible
• •30 ml white wine vinegar, adjust to taste
• •15 ml (1 tbsp) Dijon or German mittelscharf mustard, medium-hot
• •5 ml (1 tsp) granulated sugar
• •fine sea salt, to taste
• •freshly ground black pepper, to taste
• •2 cornichons or small gherkins, finely sliced, optional but traditional
• •1 tbsp fresh chives, sliced, for garnish
• •1 tsp vegetable oil, for cooking onions

Steps

1. 1 Cook the potatoes: scrub and place unpeeled in a pot, cover with cold salted water by 2 cm. Bring to a boil, then simmer 20-25 minutes until a skewer slides in with gentle resistance. Do not overcook - they should hold their shape for slicing. Drain and let cool just until you can handle them.
2. 2 While potatoes cook, sweat the onion: heat oil and half the butter in a small pan over medium-low, add the diced onion with a pinch of salt, and cook 8-10 minutes until translucent and sweet, not browned.
3. 3 Make the warm dressing: whisk the hot broth, vinegar, mustard, sugar, a generous pinch of salt, and a few grinds of pepper in a bowl. Stir in the remaining butter so it melts. Taste - it should be punchy, as the potatoes will absorb and mute it.
4. 4 Peel the potatoes while still warm (the skins slip off easily). Slice about 5 mm thick. If any slices crumble at the edges, your potatoes were slightly too starchy; they will still taste fine.
5. 5 Layer the warm potato slices in a wide bowl, scattering a little onion between layers. Pour the warm dressing over and toss gently - never mash. Add the sliced cornichons now if using.
6. 6 Cover and let rest at room temperature for at least 30 minutes, or refrigerate up to 24 hours; the flavor deepens as the potatoes absorb the dressing. Before serving, check seasoning - cold potatoes often need another pinch of salt and a small splash of vinegar stirred in.
7. 7 Serve at room temperature (not ice-cold), topped with fresh chives. Pairs with grilled bratwurst, schnitzel, or smoked fish.