Schwabischer Kartoffelsalat (Swabian Potato Salad)
from https://www.daringgourmet.com/

Swabia is a region in southern Germany (a little southeast of Stuttgart, Augsburg is in Swabia). Schwabischer Kartoffelsalat is similar to what we know in the US as hot German Potato Salad, but instead of using bacon for flavor, beef broth is poured over the warm potatoes. The potatoes absorb the flavoring of the broth.

German potato salad always starts with potatoes that are boiled whole in their skins and then peeled while still hot. The skin slips right off so it doesn't take very long. Next, thinly slice the potatoes and douse with well-seasoned beef broth (or chicken broth may be used instead). The potatoes are left to marinate in the broth along with white wine vinegar, minced onion, salt, and pepper. Then, after the potato slices have absorbed all of that delicious flavor, a bit of vegetable oil is stirred in to add richness, the seasonings are adjusted, and it is finished off with chives or dill.

I’ve taken my mom’s German potato salad recipe and have made just a few tweaks replicate that perfect German restaurant quality flavor and texture.

3 pounds small firm, yellow-fleshed waxy potatoes (e.g. Yukon Gold) of similar size, skins scrubbed and peels left on
1 medium yellow onion, chopped
1 1/2 cups water mixed with 4 teaspoons beef bouillon granules (strong beef broth)
1/2 cup white vinegar (must be white vinegar)
Essig Ezzenz, a few splashes (a type of vinegar - highly recommended for the best, authentic flavor)
3/4 tablespoon salt
3/4 teaspoon freshly ground white pepper
1 teaspoon sugar
2 teaspoons mild German mustard (If you can't get it, use regular yellow mustard)
1/3 cup neutral-tasting oil
Fresh chopped chives for garnish

Boil the potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool until you can handle them. Peel the potatoes and slice them into 1/4 inch slices. Put the sliced potatoes in a large mixing bowl and set aside.

Add onions, beef broth, vinegar, salt, pepper, sugar, and mustard in a medium saucepan and bring to a boil. (You want the onions crunchy but not overly so, and you want them saturated with flavor. So add them to the beef broth/vinegar mixture when you heat it up.) As soon as it boils, remove from heat and pour the mixture over the potatoes. Cover the bowl of potatoes and let sit for at least one hour.

After at least one hour, gently stir in the oil and season with salt and pepper to taste. If too much liquid remains, use a slotted spoon to serve. Serve garnished with fresh chopped chives. Serve at room temperature.

Note: This potato salad is best the next day (remove from fridge at least 30 minutes before serving).

6 servings