• Thai streetfood

    Thai streetfood

  • Puff pastry cheese sticks

    Puff pastry cheese sticks

  • Fusion curry chicken

    Fusion curry chicken

  • Poppy seed strudel

    Poppy seed strudel

  • Vietnamese sandwich seller

    Vietnamese sandwich seller

Nearly "original" swabian potato salad

Potato salad in a bowl ready to serve
Kartoffelsalat, eternal kartoffelsalat. One of my favorite Swabian dishes that absolutely belongs to this blog as much as it belongs to every BBQ, and as a side dish to many other dishes that I like to make is the original swabian potato salad (thinking about meatballs, minced meat pie, meat loaf and many others here). As far as I can remember back in my youth, I always will remember the fun fairs we had in our small village, organized by the local social clubs such as the football club for example. We children especially enjoyed the fresh grilled German sausages, Sauerkraut and of course a healthy portion of potato salad.

Actually, in Germany there is a variety of different versions of this salad recipe but the two main directions are different as In the north they are mixing mayonnaise in the salad which makes it a bit on the heavier side, in the south, where I come from, it’s a more light version based on vegetable stock and oil. This is an easy to make dish, even here in China I can find every necessary ingredient everywhere and even if normally back in Germany I would make this dish with special hard boiling salad potatoes, it also can be done with any other ole potato.

So here we go, enjoy this recipe (<- by day and by night – that one is just for you hehe)

  • 1 kg potatoes
  • 1 onion
  • 2 table spoons of white wine vinegar
  • 1 cup of veggie stock
  • 1 table spoon salt
  • 3 table spoons of sun flower oil
  • 2 tea spoon of mustard
  • 1 clove of garlic
Boil the potatoes till they are just softening inside, peal them and put them aside till they are colder, therefore easier to cut. Heat up the veggie stock and let it boil for a short time, then switch the fire of and let the stock cool down. Now dice the onions and squeeze the garlic through the garlic press and let those swim in the veggie stock. Now put the sliced potatoes in a bowl, season with salt and pepper, put the stock with the onions on top. Now you mix the mustard with the vinegar, stir it in till it is dissolved and pour this mix with the oil to the potatoes. Put it in the fridge or a cold place, best is if it can stay there overnight so the potatoes can soak up all the nice liquids around. The salad has to be glistening wet, if its not, add some more oil over it until it has a nice and shiny texture.
potatoe salad with BBQ meat
potato salad with BBQ meat
Blogevent – Kartoffelsalate aus allen Himmelsrichtungen


  1. When I take your liebe wife to try the German sausages here... i shall make this potato salad from home to accompany the sausages... no? ;-) it sounds like a perfect companion for OZ BBQ

  2. I can only strongly advise you to do that. I am perfectly convinced that many BBQ fans down under would fall in love at sight with this dish, i am convinced about it. It worked with my swiss friend as well as my french friends before. I have not tried it with my Chinese fellows yet. So i have to work on the 土豆色拉;)

  3. Was für ein toller Beitrag aus dem anderen Winkel der Welt! Ich freue mich sehr, dass Du mitmachst und einen original schwäbischen Kartoffelsalat mitbringst! Liebe GRüße, Julia

    1. Es freut mich dass Du vorbeigschaut hast und hoffentlich hat's vituell gescheckt, auch wenn ich inzwischen schon wieder in Berlin bin...