German potato salad is the quintessential summer dish. But, many people have no idea that this dish exists beyond the typical German potato salad, which usually consists of boiled potatoes, shredded cabbage, chopped onion, and a big dose of vinegar. This recipe is slightly different from the German potato salad (Swabian-style) that is usually served in Germany, in that it’s made with potatoes and meat.

It is a traditional German potato salad that is typically made with bacon bits, beer, and hard boiled eggs. It was typically served as a side dish at an outdoor beer garden, but it can be served as a main course or appetizer, too.

The Swabians are known for their good cooking. The Swabians love potatoes, and especially their potato salad. The Swabians make a delicious German-style potato salad with boiled potatoes, sauerkraut, and a touch of vinegar. The recipe is typically served with sandwiches in a paper bag, but you don’t have to eat in a sandwich to enjoy this delicious German potato salad – it is great on its own.. Read more about kartoffelsalat recipe and let us know what you think.

A delicious vegan German potato salad that is simple to prepare!

Are you looking for a delicious vegan German potato salad? You’re not alone, and we’ve got a great recipe for German potato salad that doesn’t use bacon!

This warm potato salad dish is simple to prepare and keeps well. It’s made with potatoes and onions and covered with basic tastes like mustard, vinegar, and oil.

This vegan German potato salad dish is one of our favorites.

We love potato salads, and we know a lot of other people do, too. Lisa’s childhood consisted mostly of creamy potato salad with some kind of mayonnaise. Eric grew up eating mostly potato salads with a creamy base.

However, we’ve both acquired a taste (and a deep respect) for vinegar-based potato salads through the years.

Not only are vinegar-based potato salads lighter than mayonnaise-based potato salads, but they’re also excellent for grilling (in the warmer weather).

Of course, it doesn’t stop us from having a creamy potato salad every now and again in the summer!

Recipe Suggestions

You’ll need to think about the potatoes you’ll use before you start preparing this vegan German potato salad.

In German, we call these potatoes “firm boiling potatoes,” meaning they retain their form and remain reasonably solid when cooked.

This is in contrast to the pot being totally mushy. So you’re searching for a waxy kind of potato, like yellow potatoes.

Substitutions in Recipes

This Swabian potato salad is traditionally prepared with beef broth.

If you’re searching for a (nearly) genuine version of a German potato salad without the animal ingredients, this is a very simple kind of potato salad dish to alter.

That’s why we used veggie broth instead of beef stock in this dish. There are no complaints since the potato salad was delicious!

When it comes to Swabian recipes, this area is known for its delicious Spaetzle (German egg noodles).

1629406720_160_Vegan-German-Potato-Salad-Swabian-StyleTo add some color and flavor, chop up some chives.

Storage Suggestions

As previously said, this salad is ideal for summer picnics. This is because vinegar-based potato salads don’t go bad (as quickly) after a few hours in the sun.

This is also a warm German potato salad without bacon, and the lack of meat makes it more resistant to hot weather.

Of course, leftovers should be refrigerated as soon as possible. It will keep for up to three days, but bear in mind that the potatoes will get more mushy as time goes on.

Recipes that are similar

Swabian potato salad is only one example of a delicious German dish that includes potatoes or is served as a salad. Take a look at these more delicious recipes:

Ingredients

  • 1.5 pound waxy/firm-boiling potatoes
  • 1 coarsely chopped medium to large yellow onion
  • 2/3 cup vegetable broth, heated
  • 1 tbsp medium-spicy mustard
  • 2 tablespoons vinegar
  • 3 tbsp oil (vegetable)
  • season with salt to taste
  • salt and pepper to taste
  • garnish with chives (optional)

Instructions

  1. Boil the potatoes until they are barely tender, skin on. Make sure you choose potatoes that are about the same size so they finish cooking at the same time.
  2. Remove the potatoes from the saucepan and set aside to cool until you can touch them without getting burned.
  3. Peel the potatoes and cut them into extremely thin slices while they are still warm. If some of the slices shatter when you cut them, don’t panic; this is typical.
  4. Toss the potato pieces with the finely chopped onion in a mixing dish.
  5. Combine the hot vegetable broth, vinegar, mustard, salt, and pepper in a small bowl (do not add the oil yet!). If you’re using store-bought liquid vegetable broth, bring it to a boil in a small saucepan over high heat before using. Pour the heated mixture over the potatoes and onions in the mixing basin, cover, and set aside for one hour.
  6. After one hour, add the oil and season to taste with additional salt and/or pepper. Toss the salad gently. Before serving, top the potato salad with chopped chives.

Notes

  • When pouring the broth over the potatoes, make sure it’s hot. This enables the potatoes to absorb more moisture. It’s essential to heat store-bought liquid broth in a saucepan on the stove before using it if you don’t create your own broth with hot water and vegetable cubes.
  • The taste of the broth you use should be extremely strong. If you’re using veggie cubes, use more than you’d normally use for 2/3 cup. You may need to add a little extra salt and/or pepper if you use store-bought liquid vegetable broth.
  • Swabian potato salad is often served at room temperature or just heated. The potato salad does not need to be refrigerated during the hour it is soaking up the liquid. Simply cover it and set it on the counter.
  • Some neatly sliced English cucumber slices make a lovely complement to this potato salad.
  • The traditional Swabian potato salad recipe is quite similar to this one. The main change is that instead of beef broth, vegetarian broth is used. If you wish to create a non-vegan version of this dish, just substitute beef stock for vegetable broth and follow the rest of the instructions as written.
Information about nutrition:

Approximately 5 servings 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 213 calories 9g total fat 1 gram of saturated fat 0g trans fat 7g of unsaturated fat 0 mg cholesterol 254mg sodium 31g carbohydrate 4 g fiber 3 g sugar 4 g protein

An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.

How did this recipe turn out for you?

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It’s a German classic. But do we call it Swabian-style potato salad? No, we don’t. It’s “Swabian-style” potato salad. Why? There are two main regions of Germany that make potato salad: the south, which is called Swabia, and the north, which is called Baden-Württemberg. And Baden-Württemberg is more closely aligned with the Bavarian cuisine, which does include a version of potato salad. So the Bavarian-style potato salad is more commonly called “Swabian-style” in Germany, and “Swabian-style” is a bit of a misnomer.. Read more about authentic german potato salad recipe and let us know what you think.