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No. 0077 German Free recipe

Herby Swabian Potato Salad with Pickles

Waxy potatoes are sliced warm and soaked in hot broth, vinegar and mustard until they turn creamy without any mayonnaise. Tangy pickle slices, chives and parsley keep the salad fresh, and a tomato wedge on top adds color. It is the tangy potato salad you want next to sausages and schnitzel.

4.7 from 21 cooks

Serving bowl of potato salad with pickle slices, herbs and a tomato wedge garnish
Photo: Lydia Burkert on Pexels
Prep
20 min
Cook
25 min
Total
45 min
Serves
6
Level
Easy
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Method 5 steps

  1. Boil the unpeeled potatoes in salted water for 20 to 25 minutes until a knife meets little resistance. Drain, peel while warm and slice 1/4 inch thick into a wide bowl.

  2. Simmer the onion in the broth for 2 minutes, then stir in the vinegar, mustard, pickle brine, 1 teaspoon salt and a pinch of white pepper.

  3. Pour the hot broth mixture over the warm potatoes and fold gently. Let stand 20 minutes, folding twice, until most of the liquid is absorbed and the slices look creamy.

  4. Drizzle in the oil and fold again, then add the pickle slices, chives and parsley.

  5. Taste and add more vinegar or salt if needed. Serve lukewarm, garnished with tomato wedges and a few extra herbs.

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