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    You are in: Home / Recipes / Schwäbischer Kartoffelsalat (Schwabian Potato Salad) Recipe
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    Schwäbischer Kartoffelsalat (Schwabian Potato Salad)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Linky1's Note:

    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


    1. 1
      Cook potatoes until a fork can easily pierce. Cool slightly, peel while still hot. (Ouch!) Slice thinly into a bowl.
    2. 2
      Dice onion and add to potatoes along with salt and pepper to taste.
    3. 3
      Pour the hot bullion over potatoes and carefully mix so that the stock can soak into the potatoes for a few minutes.
    4. 4
      Blend vinegar, oil and mustard and stir into potatoes.
    5. 5
      Taste if additional salt and pepper is needed.
    6. 6
      Serve room temperature. Goes well with hot sausages.
    7. 7
      Note: original recipe is served on a bed of cucumber salad or endive salad.

    Ratings & Reviews:


    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

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