Kartoffelsalat

Letztes Wochenende gab es bei uns mein Kartoffelsalat



Mit Joghurt als Dressing statt Fleischsalat.

Dann guten Appetit

LG Gabi

In our potato salad, there are only potatoes and maybe some chives. Swabian potato salad

What exactly goes into your potato salad? Where is your recipe from? 

I’m originally from Chemnitz. I’ve been living in Bietigheim (Baden-Württemberg) for 21 years.

My version only has apple, onion, pickles, pickle brine, and salt in it. Originally with Fleischsalat.
You can also dice in some tomato, depending on your taste.


For that, you make Swabian potato salad. He is Swabian.

Best regards

At my house, only Franconian potato salad makes it onto the table; my hubby won’t eat any other kind :-)
That means potatoes, bacon, vinegar, oil, salt, pepper, broth, and Pedderle = parsley. 
The bacon is rendered and poured over the potatoes together with the rendered fat, then the other seasonings are added, and finally the broth. How much you need depends on how much potato salad you’re making; add enough broth so it’s nice and juicy but not soggy.

Best, Inge

How do you cook the potatoes for the salad—steamed with the skin on, or peeled and cut up in broth?
In my potato salad (made with potatoes cooked in their skins), I mix in whatever I have on hand: diced bacon or ham, tomatoes, radishes, hard-boiled eggs… I often make it vegetarian, and never with mayonnaise. For me, it’s a favorite summer side dish to go with vegetables.

I boil potatoes in their skins, usually the day before. When the potatoes are cold, they are peeled and chopped, and then prepared,
Addition to my potato salad: onions also go in; I forgot to note that

Best regards, Inge

Oh, I just found this thread. Thanks—now I know what we’re having for dinner tonight: potato salad!

But the Swabian way, so without mayonnaise ;)

We usually boil small, waxy potatoes with the skins on. We peel them while they’re still warm and then prepare the salad.
Besides vinegar, a little bit of oil, and broth, we also add onions and pickles. 

For my potato salad, you can use potatoes from the day before—whether they’re jacket potatoes or boiled potatoes. I don’t care either way.

For Swabian potato salad, the potatoes are freshly cooked.

To each their own.

...and, above all, everyone likes it the way they grew up with it :-)
It’s like that with almost everything... The way you remember it from childhood is the “right” way—or at least the best.

I don’t think I’d say no to a Northern German potato salad either :-) 

What’s North German potato salad like?