📝 About This Recipe
Hailing from the South of Germany, this Swabian classic is a masterclass in balance, eschewing heavy mayonnaise for a soul-warming bath of rich beef broth, tangy vinegar, and sharp mustard. Unlike its northern counterparts, this salad is served lukewarm, featuring a signature 'schlotzig' texture—a perfect, velvety creaminess created by the starch of the potatoes mingling with the dressing. It is the ultimate comfort food, offering a bright, acidic punch that cuts beautifully through hearty German roasts.
🥗 Ingredients
The Potatoes
- 1 kg Waxy Potatoes (such as Yukon Gold, Yellow Finn, or Nicola; unpeeled)
- 1 tablespoon Salt (for the boiling water)
The Infusion (The Dressing)
- 250 ml Strong Beef Broth (hot; vegetable broth can be substituted for vegetarians)
- 5-6 tablespoons White Wine Vinegar (high quality, ideally Melfor or a traditional herb vinegar)
- 1 tablespoon Medium-Hot German Mustard (adds emulsification and depth)
- 4-5 tablespoons Neutral Vegetable Oil (such as sunflower or rapeseed oil)
- 1 medium Red Onion (very finely diced)
- 1/2 teaspoon Sugar (to balance the acidity)
- to taste Salt and Black Pepper (be generous with the pepper)
The Finish
- 1/2 bunch Fresh Chives (finely snipped)
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the unpeeled potatoes in a large pot and cover with cold water. Add a generous tablespoon of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes until fork-tender but not falling apart.
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2
While the potatoes cook, finely dice the red onion. If you prefer a milder onion flavor, you can briefly sauté them in a teaspoon of oil, but raw is traditional for the bite.
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3
Prepare the 'Schlotz' base: In a medium bowl, whisk together the hot beef broth, white wine vinegar, mustard, sugar, salt, and plenty of black pepper.
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4
Once the potatoes are done, drain them and let them steam for about 2-3 minutes. It is crucial to peel them while they are still as hot as you can handle.
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5
Using a clean kitchen towel or a fork to hold the hot potato, peel away the skin with a small paring knife.
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6
Slice the warm potatoes directly into a large mixing bowl. Aim for thin, even rounds (about 3-4mm thick).
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7
Add the diced onions to the sliced potatoes while they are still steaming hot.
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8
Pour about two-thirds of the hot broth mixture over the potatoes. Gently fold with a large spoon, being careful not to mash the slices, though a few broken edges are desirable for the texture.
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9
Let the salad sit for at least 15-20 minutes. The potatoes will 'drink' the broth, absorbing all the flavor and releasing starch.
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10
Now, add the vegetable oil. In Swabian tradition, the oil is added *after* the broth so it doesn't seal the potato pores, allowing the vinegar and broth to penetrate first.
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11
Check the consistency. If it looks dry, add the remaining broth. The salad should sound 'smacky' (schlotzig) when stirred.
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12
Taste and adjust seasoning. Potatoes absorb a lot of salt, so you may need an extra pinch. Add more vinegar if you want more zing.
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13
Just before serving, fold in the fresh chives and parsley to keep their color vibrant.
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14
Serve lukewarm for the most authentic experience, as the flavors are most expressive at this temperature.
💡 Chef's Tips
Always use waxy potatoes; starchy varieties will turn into mashed potatoes when mixed. Peel and slice the potatoes while hot—this is the secret to the dressing being absorbed deep into the core. Never skip the 'resting' time; the salad needs those 20 minutes to develop its signature creamy 'schlotzig' texture. If the salad becomes too dry after sitting, add a splash more warm broth or a tiny bit of warm water before serving. For a vegetarian version, use a high-quality, mushroom-based or dark vegetable broth to maintain the savory depth.
🍽️ Serving Suggestions
Serve alongside a traditional Wiener Schnitzel with a slice of lemon. Pairs perfectly with grilled Maultaschen (Swabian dumplings) and caramelized onions. Excellent as a side for roasted pork (Schweinebraten) or crispy pork belly. Enjoy with a cold German Pilsner or a crisp Riesling from the Baden-Württemberg region. For a light lunch, serve with a pair of warm Saitenwürstle (Frankfurter-style sausages).