Warm Swabian Potato Salad with Mustard and Chives

Why You’ll Love This Recipe

• Authentic Swabian method: hot beef-broth dressing soaks in for exceptional flavor.
• Creamy and glossy without mayo—light yet satisfying.
• Stays delicious warm or room temp; easy to make ahead and refresh.
• Pairs with schnitzel, sausages, roast chicken, or grilled fish.

Grocery List

• Produce: 1 kg waxy potatoes, 1 small yellow onion, fresh chives
• Dairy: None
• Pantry: Low-sodium beef broth, white wine vinegar, mild mustard, sugar, kosher salt, black pepper, neutral oil

Full Ingredients

For the Potatoes

• 1 kg (2.2 lb) waxy potatoes (Yukon Gold, Yellow Finn, or small red potatoes)
• Water and 1 tbsp kosher salt (for boiling)

Warm Broth Dressing

• 1.5 cups (360 ml) low-sodium beef broth
• 3 tbsp white wine vinegar, plus more to taste
• 1.5 tsp mild mustard (German medium-hot or Dijon)
• 1 tsp sugar
• 1 small yellow onion (about 100 g), very finely minced
• 1 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper

To Finish

• 2 tbsp neutral oil (canola, sunflower, or grapeseed)
• 3 tbsp finely snipped fresh chives, plus extra for garnish

Step-by-Step Instructions

Step 1: Gently cook the potatoes

Place unpeeled potatoes in a pot and cover with cold water by about 2.5 cm (1 inch). Add 1 tbsp kosher salt. Bring to a gentle simmer over medium heat and cook at 185–195°F (85–90°C) for 20–25 minutes, until a skewer slides in with slight resistance. Drain well and let the potatoes steam-dry in the hot pot for 5 minutes.

Step 2: Simmer the hot onion-broth dressing

While the potatoes cook, combine beef broth, white wine vinegar, mustard, sugar, minced onion, 1 tsp kosher salt, and black pepper in a small saucepan. Bring to a simmer and cook for 2 minutes to mellow the onion. Keep the dressing hot over very low heat; hot dressing ensures it absorbs into the potatoes.

Step 3: Peel the potatoes while warm

When the potatoes are cool enough to handle, peel them with a small knife, using a towel to hold them if needed. Warm potatoes absorb dressing best, so work as quickly as you comfortably can.

Step 4: Slice thin and transfer to a warm bowl

Slice the peeled potatoes 2–3 mm (about 1/8 inch) thick using a sharp knife or mandoline. Place the slices into a warmed mixing bowl (rinse with hot water and dry) to help keep the salad warm and receptive to the dressing.

Step 5: Dress in hot stages until glossy

Pour about half of the hot dressing over the sliced potatoes and fold gently with a spatula to coat without breaking the slices. Let sit 5 minutes to absorb. Add the remaining dressing in 1–2 additions, folding gently between each. The slices should look glossy and lightly sauced, not soupy. If the potatoes drink up everything immediately, add a splash more hot broth.

Step 6: Rest, finish, and serve warm

Cover the bowl (plate or lid) and rest 10–15 minutes so the potatoes fully absorb the flavors. Drizzle the neutral oil over the salad and sprinkle with the chives. Fold once or twice more. Taste and adjust with a pinch of salt, a grind of pepper, and an extra teaspoon of vinegar if you like it brighter. Serve warm or just off-warm; the salad should be glossy and tender.

Pro Tips

• Use waxy, not starchy, potatoes; they hold their shape when sliced thin and dressed warm.
• Keep the dressing hot; warm potatoes + hot dressing = maximum absorption and gloss.
• Slice 2–3 mm thick; too thin and they’ll fall apart, too thick and they won’t absorb well.
• Simmering the onion in the dressing softens its bite and infuses the broth.
• If the salad tightens up while resting, revive with a splash of hot broth and a touch more vinegar.

Variations

• Speck and drippings: Pan-fry 75 g diced bacon until crisp. Use 1–2 tsp of the drippings in place of some oil and sprinkle the crisp bits on top.
• Vegetarian: Swap beef broth for a rich vegetable or mushroom broth; keep the rest the same.
• Pickle lift: Fold in 2 finely diced cornichons and 1 tbsp pickle brine for a tangier note.

Storage & Make-Ahead

Best served warm shortly after making, but it keeps well. Refrigerate leftovers up to 3 days in an airtight container. To rewarm, add a splash of hot broth and gently heat on low, or microwave in short bursts, just until warm (about 120–130°F / 49–54°C). If the salad seems dry, add a bit more hot broth and a teaspoon of vinegar to restore gloss. Do not freeze. For food safety, do not leave at room temperature for more than 2 hours.

Nutrition (per serving)

Approximate: 260 kcal; Carbohydrates 42 g; Protein 6 g; Fat 8 g; Saturated Fat 1 g; Fiber 4 g; Sodium 550 mg.