Warm potato salad is one of Germany’s most renowned potato salads. It is a salad Swabian style and is being served with Schnitzel, or any kind of grilled goods. Its irresistibly creamy, juicy, and hearty qualities make it a favorite. With just a handful of ingredients and our special tips, our recipe ensures an authentic Southern Germany potato salad.
Achieving the distinct mushy consistency and unique flavor of hot potato salad involves three crucial factors:
- Selecting the Right Potatoes: Opt for high-quality, waxy potatoes (preferably organic) that aren’t too old.
- Slicing Thickness: Thinner slices allow the marinade to penetrate, transforming bland potatoes into a flavorful delicacy. Follow the lead of many Swabian grandmas and use a grater with multiple elongated slits for consistently thin slices.
- Mild Vinegar: Choose a mild apple or red wine vinegar to ensure a subtle acidity that complements the background without overpowering the dish.
The addition of onions varies in recipes. Some include them in the marinade, while others add them raw. However, raw onions tend to ferment quickly, so if used, chop them just before serving or consider briefly boiling them. Alternatively, marinate them in vinegar and sugar for about 10 minutes.
In case there are leftovers, you can refrigerate the potato salad for up to 2 days. It is better not to keep it any longer, as the consistency and taste will change.
Warm German Potato Salad
- large bowl
- 2.2 lbs waxy potatoes
- 2 small onions or shallots
- 2 cups beef broth or vegetable broth
- 4 tbsp mild apple cider vinegar
- 8 tbsp sunflower oil
- 2 heaping tsp salt
- Pepper to taste
- 1 pinch of nutmeg
- 1 bunch of chives
- A splash of mineral water
- Ensure all potatoes are approximately the same size. Fill a large pot with plenty of water and boil the potatoes with their skins on for about 10–15 minutes. To check doneness, insert a knife into a potato's center; it should still be slightly firm. Then, drain the water.
- While the potatoes are cooking, finely chop the onion. Heat the broth with the raw onions, vinegar, salt, and pepper on the stove. It should be hot but not boiling.
- Once the potatoes are cooked, peel and thinly slice them using a grater. Alternatively, you can use a small knife, but try to make the slices as uniform as possible.
- Pour the seasoned broth over the still-warm potato slices and gently mix everything. Cover and let the potatoes marinate for a maximum of 30 minutes, preferably only 20 minutes.
- Now it’s time to fine-tune the potato salad: Add the oil and check the consistency. It should be nicely creamy and a bit mushy. If the potatoes have absorbed too much liquid, add a splash of mineral water or broth. Optionally, add a bit of nutmeg and adjust the final seasoning with salt. Gently fold everything together.
- Finely chop the chives. Your warm potato salad is now ready to be served.Portion out onto plates and sprinkle a handful of chives over each serving.
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