📝 About This Recipe
Hailing from the Swabia region of Southern Germany, this traditional potato salad is a world away from its mayonnaise-based cousins. It features tender, waxy potatoes bathed in a rich, savory beef broth and vinegar dressing that creates a signature 'schlotzig' (creamy and moist) texture. This soul-warming dish is the ultimate comfort food, balancing the smokiness of bacon with a bright, acidic finish.
🥗 Ingredients
The Potatoes
- 2 pounds Yukon Gold or Yellow Finn potatoes (unpeeled, similar in size for even cooking)
- 1 tablespoon Salt (for the boiling water)
The Flavor Base
- 4-5 strips Smoked Bacon (finely diced)
- 1 medium Yellow Onion (very finely minced)
- 1 cup Beef Broth (high quality, kept hot)
The Dressing
- 1/3 cup White Wine Vinegar (or herb-infused vinegar)
- 1 tablespoon German Mustard (medium-hot or spicy brown)
- 3-4 tablespoons Vegetable Oil (neutral flavor like sunflower or canola)
- 1 teaspoon Granulated Sugar (to balance the acidity)
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Salt (be cautious as broth and bacon are salty)
Garnish
- 1/2 bunch Fresh Chives (finely snipped)
- 2 tablespoons Fresh Parsley (flat-leaf, chopped)
👨🍳 Instructions
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1
Place the unpeeled potatoes in a large pot and cover with cold water by at least an inch. Add the tablespoon of salt and bring to a boil.
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2
Reduce heat to a simmer and cook the potatoes for 20-25 minutes, or until they are easily pierced with a knife but not falling apart.
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3
While the potatoes cook, place the diced bacon in a cold skillet. Turn the heat to medium and fry until the bacon is crispy and the fat has rendered.
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4
Add the finely minced onions to the skillet with the bacon and fat. Sauté for 3-4 minutes until the onions are translucent but not browned.
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5
Stir the hot beef broth, white wine vinegar, mustard, sugar, and black pepper into the skillet. Bring to a brief simmer, then turn off the heat. This is your 'infusion'.
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6
Drain the cooked potatoes. While they are still as hot as you can handle, peel them using a small paring knife or by rubbing with a clean kitchen towel.
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7
Slice the warm potatoes into thin rounds (about 1/8 inch thick) directly into a large heat-proof mixing bowl.
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8
Pour the warm broth and bacon mixture over the sliced potatoes. Gently toss with a wooden spoon, being careful not to mash the slices.
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9
Let the salad sit for 10-15 minutes. This is the 'marinating' phase where the potatoes soak up the broth and vinegar, creating that essential creamy texture.
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10
After the resting period, add the vegetable oil. The oil is added last in the Swabian style to coat the potatoes and give them a beautiful sheen.
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11
Taste the salad. Adjust seasoning with more salt, pepper, or a splash of vinegar if needed. It should be moist and slightly tangy.
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12
Fold in the fresh chives and parsley just before serving to keep the herbs bright and green.
💡 Chef's Tips
Always use waxy potatoes; starchy ones will turn into mashed potatoes when mixed. Peel and slice the potatoes while they are hot—this is the secret to allowing them to absorb the dressing deeply. The term 'Schlotzig' describes the perfect consistency: it should be moist and almost saucy, never dry. If the salad looks too dry after resting, add a few more splashes of warm beef broth. For a vegetarian version, use a robust vegetable broth and replace bacon with a touch of smoked paprika and sautéed mushrooms.
🍽️ Serving Suggestions
Serve alongside a crispy Veal or Pork Wiener Schnitzel for the classic German experience. Pairs beautifully with grilled Bratwurst or Knackwurst and a side of sweet mustard. Enjoy with a cold glass of German Riesling or a crisp Pilsner beer. Excellent as a side to a simple roast chicken or pan-seared trout. Can be served warm or at room temperature, but never straight from the fridge.