Swabian Potato Salad

Potato salad. But not any potato salad. This one's the Mayo-free Swabian version, made with broth.

Swabia is a region in Southern Germany and is rich in culture and tradition. Its food is tightly anchored in the region's vast history and most recipes are handed down from generation to generation. The Swabs are very keen to anything pasta, fresh and preferably homemade, such as Maultaschen and Spätzle - two world-reknown dishes that are famous for their large number of variations within the regions of Swabia.

I personally was always very fond of their 'wet' potato salad, which can be eaten warm or cold. It goes great with some fresh German Franks, Bockwurst, Knockwurst, Bratwurst or anything 'Wurst', if you will. It is also a perfect side dish for fish, whether broiled, boiled or fried as you can see here. This potato salad is also amazingly versatile as an outdoor food (picnics, BBQ's, beach food, etc.) since it doesn't really require refrigeration in a cooler or ice box compared to its sister...the one made with Mayonnaise.

So, without any further ado, let's get to it. We'll need...

2.5 lbs of firm-cooking Yellow potatoes (not starchy, floury such as Russet)
1 can of low-sodium Veggie broth
1 shallot, quartered, sliced and chopped
3 slices of red onion, finely chopped
4 Cornichons or baby gherkin pickles, finely chopped
2 garlic cloves, finely chopped
3 Tbsp of each, fresh dill, parsley and chives
1 Tbsp of Dijon mustard
3 Tbsp of white vinegar
1 Tsp of organic sugar
4 slices of bacon, fried crispy and chopped into bits
Sea Salt & freshly ground Pepper

Now comes the prep part...

Boil the potatoes with the skin on, drain and let the cool down a bit and then peel them while still warm. Now let them cool down completely. In the mean time fry the bacon to a crunchy consistency and cut into bits. When the potatoes are cold, we'll cut them in half lengthwise and then into 1/4 inch thick slices and place into a bowl. Season generously with salt and pepper and set aside.

Boiled, cooled, skinned and sliced

For the broth we'll need to do the following. Heat the broth in a small sauce pan and bring to a light simmer not a full blown boil. Add the chopped shallot, red onion, garlic, mustard, vinegar and sugar to the simmering broth. Turn heat down to low and let it simmer for about 5 minutes, stirring occasionally. While the broth's simmering, finely chop the cornichons or gherkins and add them to the potatoes. Now we'll add the hot broth and bacon bits to the potatoes and carefully fold everything under with a spatula. Let everything rest for at least an hour so that the flavors can disperse within the salad

Ingredients, broth, cornichons & bacon bits

Once the hour has passed, we'll add the fresh herbs to it and maybe add a splash of olive oil to the salad and carefully combine. Season again with some sea salt and freshly ground pepper, cover the boil with some plastic wrap and rest until use.

Chives, Dill, Parsely & Salad

The salad can be refrigerated for up to 4 days before the potatoes turn to mush, and we don't want that. But I doubt it'll survive even two days because it's so damn tasty. Serve with a medium-boiled egg (soft but not runny center), some pickles and tomatoes. Or whatever your heart desires.

Serving suggestion

Enjoy!