My German mom used to make 2 kinds of "German" potato salad - one with bacon, vinegar and sugar, served warm and another that had a vinegar base, no sugar and served room temperature. I have her first recipe, but not her other. I've been searching for it for years. I found this on a German website and it's close to what I'm looking for!!
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Units: US | Metric
- 1Cook potatoes until a fork can easily pierce. Cool slightly, peel while still hot. (Ouch!) Slice thinly into a bowl.
- 2Dice onion and add to potatoes along with salt and pepper to taste.
- 3Pour the hot bullion over potatoes and carefully mix so that the stock can soak into the potatoes for a few minutes.
- 4Blend vinegar, oil and mustard and stir into potatoes.
- 5Taste if additional salt and pepper is needed.
- 6Serve room temperature. Goes well with hot sausages.
- 7Note: original recipe is served on a bed of cucumber salad or endive salad.
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Nutritional Facts for Schwäbischer Kartoffelsalat (Schwabian Potato Salad)
Serving Size: 1 (359 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 315.2
- Calories from Fat 126
- Total Fat 14.0 g
- Saturated Fat 1.9 g
- Cholesterol 0.0 mg
- Sodium 387.5 mg
- Total Carbohydrate 42.7 g
- Dietary Fiber 5.6 g
- Sugars 3.1 g
- Protein 5.7 g