SWABIAN KARTOFFELSALAT
Schwäbischer Kartoffelsalat is a simple German Potato Salad hailing from the Swabian region of Germany that features sliced potatoes, minced onions, hot broth, oil, vinegar, and fresh parsley.
Provided by Samantha Skaggs
Categories Side Dish
Time 1h
Number Of Ingredients 8
Steps:
- Scrub the potatoes and place in a large pot covered with an inch of cold water. Set over high heat and bring to a boil. Add 1 teaspoon salt and boil until tender, which will probably take anywhere from 12 to 20 minutes depending on the size of the potatoes. Drain the potatoes and allow to slightly cool.
- Once the potatoes are just cool enough to handle, peel them using a small paring knife and cut them into 1/4-inch slices. Place the potato slices in a large bowl and pour the warm beef broth over the top. Top with the minced onion and white wine vinegar. Season with the remaining 1/2 teaspoon salt and freshly ground black pepper, to taste. Use a large spoon to gently stir until all of the potatoes are coated.
- Cover the bowl with plastic wrap and allow to marinate at room temperature for 30 minutes. Stir in the vegetable oil and the parsley and serve immediately, using a slotted spoon if too much liquid remains at the bottom of the bowl. Alternatively, you may cover and refrigerate the potato salad overnight, then allow it to come to room temperature for 30 minutes before gently stirring and serving.
Nutrition Facts : Calories 164 kcal, Carbohydrate 21 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 72 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)
Living in southern Germany, this is one recipe that I had to get before we got back to the States. This style of potato salad is served at every restaurant and is in all the grocery stores. I got this recipe from one of my German friends, so this is an authentic German potato salad and tastes excellent!
Provided by Puppyfood
Categories No Mayo Potato Salad
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
- Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.
Nutrition Facts : Calories 121 calories, Carbohydrate 20.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 44.8 mg, Sugar 1.1 g
SCHWABISCHER KARTOFFELSALAT (SCHWABISH POTATO SALAD)
This is an authentic German potato salad recipe. It uses very little mayonnaise, and no sugar. The flavor is amazing!
Provided by Arkali
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and let them cool slightly. If you wish to peel them, do it while they are still hot. It will be much easier. Allow to cool completely, then slice thinly.
- Place the potatoes in a large bowl. Dissolve the chicken bouillon in boiling water, and pour in with the potatoes. Gently stir in the vinegar, egg, pepper, mayonnaise and parsley. Mix in the olive oil last. Let stand at room temperature for 15 minutes before serving. This salad is best at room temperature.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 30.8 g, Cholesterol 18.1 mg, Fat 19.3 g, Fiber 4.6 g, Protein 3.9 g, SaturatedFat 2.8 g, Sodium 214.7 mg, Sugar 3 g
BAYRISCHER KARTOFFELSALAT (BARVARIAN POTATO SALAD)
Make and share this Bayrischer Kartoffelsalat (Barvarian Potato Salad) recipe from Food.com.
Provided by Sackville
Categories Potato
Time 2h8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
- Drain.
- Toss warm potatoes with vegetable oil and onions.
- Dissolve remaining 1/4 t salt and the sugar in lemon juice.
- Pour over potatoes.
- Marinate salad 1 to 2 hours before serving.
- Serve at room temperature.
SWABIAN POTATO SOUP (SCHWäBISCHE KARTOFFELSUPPE)
Food in Swabia is world renowned and is often described as very hearty and rich in tradition. Recipes have been handed down from generation to generation. They often only include a few ingredients or they are a combination of multiple recipes. Much loved by the Swabians are soups. There are many variations of soups, many of which include pasta and/or wurst. This love of soup has given them the name "Soup Swabians (Suppenschwaben)." http://germanculture.com.ua/main-dishes/swabian-potato-soup-schwabische-kartoffelsuppe/
Provided by Elijah Jane
Categories Potato
Time 35m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a pot and add onion, parsley, potatoes and carrots. Let it cook for about 5 minute.
- Add flour and give it a stir while cooking it for a few more minutes.
- Now it is time to add the broth. Let it cook for another 20 minute.
- While still on the stove, puree the soup finely with an immersion blender.
- Add salt and pepper to your taste.
- Cut bread in small cubes and toast it in a frying pan in some butter (you can use salad croutons instead). Cut sausage in small pieces and add to soup. Garnish with some parsley.
Nutrition Facts : Calories 386.4, Fat 19.9, SaturatedFat 9.2, Cholesterol 37.8, Sodium 2443.7, Carbohydrate 37.1, Fiber 4.7, Sugar 4.8, Protein 15.1
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SCHWABISCHER KARTOFFELSALAT (SWABIAN POTATO SALAD)
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4/5 (20)Category Side DishCuisine GermanTotal Time 1 hr 25 mins
- Place whole, peeled potatoes in a pot and cover with water. Bring the water to a boil over high heat. Reduce the heat and simmer the potatoes until just barely fork tender (10 - 15 min).
- While the potatoes are cooling, mix the hot beef broth, vinegar, mustard, sugar, salt, and white pepper together in a small saucepan. Bring the mixture to a simmer over medium low heat.
- By now, the potatoes should be cool enough to handle. Slice them into ¼ inch slices and place the sliced potatoes into a medium bowl. Add the onions and hot beef broth mixture. Mix well.
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