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Potato salad in serving bowl with chopped chives.

Swabian Potato Salad Recipe

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  • Author: Brit Kapustina
  • Total Time: 45 minutes
  • Yield: 6
    • Prep Time: 20 minutes
    • Cook Time: 25 minutes
    • Category: side dish
    • Method: stovetop
    • Cuisine: german


  • 2 pounds (900 grams) yukon gold potatoes
  • 1 small white onion
  • ¾ cups (180 ml) beef broth
  • 3 tablespoons (40 ml) white wine vinegar
  • 1.5 tablespoons dijon mustard*
  • kosher salt to taste
  • 12 tablespoons vegetable oil
  • 2 tablespoons fresh chives, chopped


  1. Bring a salted pot of water to boil. Add the potatoes and cook until tender, about 20-25 minutes. The potatoes are ready when a fork can be easily inserted into a potato and released with little resistance. Drain and let cool slightly.
  2. Peel the potatoes while they’re still warm and cut into thin slices approximately ¼ inch (½ cm) thick. Place in a large bowl and set aside.
  3. Finely dice the onion and place in a small saucepan along with the beef broth, white wine vinegar and dijon mustard. Season generously with salt. Bring to a boil and then immediately remove from heat.
  4. Pour the broth mixture over the potatoes and gently mix. Cover and let the potatoes sit for at least 30 minutes at room temperature.
  5. Before serving, stir in the vegetable oil and add more salt if needed. Sprinkle chopped chives over the top.


Mustard: You can also use a coarse mustard or spicy brown mustard.