Basics and sides

Schwäbischer kartoffelsalat

When I was finishing up our article on Wiener schnitzel, I wanted to make sure that I did not drop a faux pas with the serving suggestion and offer something completely daft like roast potatoes. This is how I ran across Schwäbischer kartoffelsalat. There were loads of food blogs describing it, and every single writer was raving about this moreish potato salad that you they just could not stop eating.

The dish originates from the South of Germany in the Swabia region around Stuttgart, and is possible that it was eventually written down by Alfred Walterspiel, who was running hotels all over the country.

Alfred Walterspiel (1881–1960), German hotelier, chef and restaurateur

As a salad it is very peculiar as its other principal ingredient besides potatoes is beef stock. With all this fuss going on, I had to make it.

Schwäbischer kartoffelsalat

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Serves: 4
Cooking Time: 1.5 hours


  • 4 good-sized potatoes, halved with skins on
  • 1 onion, chopped
  • 750ml beef stock
  • 100ml white wine vinegar
  • 1 tsp sugar
  • 2 tsp wholegrain mild mustard
  • 100ml neutral oil
  • Salt and freshly ground white pepper
  • Fresh chopped chives or parsley to garnish



Cook the potatoes in boiling water until tender. Leave to cool in a non-metallic bowl. Peel and cut into 0.5cm slices once cold.


Heat the stock with the onions, vinegar, sugar and mustard and season to taste. Once the broth boils, immediately take it off the heat and pour it over the potatoes. Leave this to marinate for 1 hour before mixing in the oil. Check seasoning and adjust.


Serve with a slotted spoon, and garnish with the herbs.

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