German classics
Swabian potato salad with warm stock
This potato salad uses warm stock and vinegar rather than a creamy dressing.
- Total time
- 55 min
- Servings / pieces
- 4
- Topic
- German classics
This potato salad uses warm stock and vinegar rather than a creamy dressing. Waxy potatoes give slices that hold their shape while absorbing some seasoning. Add the liquid gradually: the finished salad should look moist and glossy without sitting in a pool. Briefly heating the onion in the stock softens its sharpness. Serve the salad lukewarm or at room temperature alongside Maultaschen, meat patties or pan-fried fish. A broad spoon and gentle folding help preserve the slices.
Method
Step by step
- 01
Cook the potatoes
Put the unpeeled potatoes in cold salted water. Simmer for 20–25 minutes, depending on size, until a small knife reaches the centre easily. Drain and allow steam to escape for five minutes. Keep them warm for slicing.
- 02
Heat the dressing
Dice the onion very finely. Bring it to the boil with the stock and vinegar, then simmer for two minutes. Remove from the heat and stir in the mustard. Add pepper and only a little salt initially, since the stock may already be salty.
- 03
Slice while warm
Peel the warm potatoes and cut them into slices about 4 mm thick directly into a large bowl. Avoid pressing the slices together. A few broken potato pieces are useful: they help the liquid thicken slightly as the salad rests.
- 04
Add stock gradually
Pour over two thirds of the hot stock mixture. Fold carefully with a broad spoon and leave for 15 minutes. If the potatoes look dry, add the remaining stock a tablespoon at a time rather than pouring it all in.
- 05
Finish the salad
Fold in the oil and leave for another ten minutes. Adjust the vinegar, salt and pepper, then scatter over the chives. The slices should move gently against one another when you tilt the bowl.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Choosing potatoes
Floury potatoes break up quickly and produce a denser salad. Small waxy potatoes of similar size are easier to cook evenly. If their sizes vary considerably, remove the smaller ones first instead of leaving them in the water until the largest are tender.
Dealing with extra stock
Potatoes absorb different amounts of liquid, so you may not need all the stock. If the salad seems wet, give it another ten minutes before judging. Avoid adding flour or cornflour, which changes the clean character of the dressing.
Kitchen questions
One more question?
Can I make this a day ahead?
Yes. Cool promptly and refrigerate covered. Add a little warm stock before serving and check the acidity again.
Why add oil at the end?
The potatoes first receive the water-based seasoning. The oil then adds gloss without requiring an excessive amount of dressing.
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