Swabian potato salad
Dressed warm with broth, vinegar and oil, no mayonnaise — it has to be “schlonzig”, silky-loose.
- Time
- 40 min
- Effort:
- easy
- Origin
- Swabia
- Season
- all year
- vegetarian
- vegan
- classic
- budget
Ingredients for 4 portions
1 kgpotatoes · waxy
1onions
250 mlvegetable stock (instant)
4 tbspvinegar
4 tbsprapeseed oil
1 tspmedium mustard
½ bunchchives
1 tspsugar
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Celery
- Mustard
- Sulphites
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Ready-made instead of homemade
This is what goes on the shopping list when you switch the side to “ready-made” in the week — ready in 5 min.
2 pack(s)potato salad (chilled)
Nutrition and ingredients then refer to the bought product.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 318 kcal |
|---|---|
| Protein | 5.4 g |
| Fat | 10.4 g |
| Carbohydrates | 47.6 g |
| of which sugar | 5.1 g |
| Fibre | 4 g |
| Salt | 0.5 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Boil the potatoes in their skins for 20 minutes, peel while still warm and slice thinly.
- 2
Finely dice the onion and bring briefly to the boil in the hot stock with vinegar, mustard, sugar, salt and pepper.
- 3
Pour the hot stock over the warm potatoes, mix gently, leave for 30 minutes.
- 4
Fold in the oil, season, chives on top — serve lukewarm.