Potato Salad (German Schwäbischer 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. Swabia is a region in southern Germany (think Stuttgart). This Schwäbischer Kartoffelsalat is different than the bacon-vinegar potato salad sometimes associated with the Bavarian region of Germany (hello, Oktoberfest). The bottom line is that this Swabian Potato Salad is absolutely delicious in its simplicity and versatility. The potatoes available in Germany are different than those found here in North America, so I recommend Yukon golds (or, at the very least, yellow potatoes) as the variety that most closely replicates German potatoes. German potato salad always starts with potatoes that are boiled whole in their skins and then peeled while still hot.

2 lbs small Yukon Gold or yellow potatoes
1½ tsp. sea salt, divided
¾ cup beef broth, heated until very warm
1 cup yellow onion, minced
¼ cup white wine vinegar
black pepper, freshly ground
3 Tbsp. vegetable oil, such as sunflower or Canola
fresh parsley, finely chopped

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 tsp. sea salt and boil until tender, which will probably take anywhere from 12-20 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 ¼" 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 ½ tsp. sea 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.