Schwäbischer Kartoffelsalat (German Potato Salad) #FoodieExtravaganza

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This month - February - we're celebrating National Potato Lovers' Day with Anne from Simple and Savory leading the charge.

The potato was first cultivated in South America and they were purple, like the ones in the bowl above! And, when you cooked them, they retained a deep blue color. I love them! But, today, I'm just using the golden hued Yukon Gold potatoes. Before I get to that, though, here's the rest of the potato patch...

• Air Fried Potato Chips by A Day in the Life on the Farm
• Baked Rosti with Spiralized Potatoes by Karen's Kitchen Stories 
• Colcannon Potatoes by Simply Inspired Meals 
• CreamyCheeseburger & Veggie Hot Dish by Faith, Hope Love, & Luck Survive Despite a Whiskered Accomplice 
• Healthy Twice Baked Potatoes by Simple and Savory 
• Jansson's Frestelse - Creamy Anchovy Potato Bake by Food Lust People Love 
• Krumplileves (Hungarian Potato Soup) by Tara's Multicultural Table 
• Potato Hearts by Sneha's Recipe 
• Sausage Stuffed Red Potatoes by Jolene's Recipe Journal 
• Schwabischer Kartoffelsalat (German Potato Salad) by Culinary Adventures with Camilla
• Scottish Macaroon Candy by Pandemonium Noshery 
• WaffledHash Browns for Nat'l Potato Lovers Day - by Reviews, Chews & How Tos 
• WetBreakfast Burrito by Palatable Pastime

Schwäbischer Kartoffelsalat

Schwäbischer Kartoffelsalat is a simple German potato salad from the Swabian region of Germany. It is simple, but delicious and I vastly prefer it to a mayonnaise-based salad. So, we have it often. It features only potatoes, shallots (or traditionally onions), hot broth, and a light vinaigrette. Yum!

Ingredients

• 2 lbs small Yukon Gold potatoes
• water
• 3/4 C broth (I use beef broth most of the time)
• 1/4 C shallots, peeled and finely minced
• 1/4 C white wine vinegar
• 3 T oil (I use olive oil)
• freshly ground salt
• freshly ground black pepper

Procedure

Scrub the potatoes and place them in a large pot. Covered potatoes with cold water so that they are submerged by, at least, an inch of water. Set over high heat and bring to a boil.

Boil until tender. Cooking time will depend on the size of the potatoes, but start checking them at about 15 minutes. The potatoes should be boiled and easily pierced with a fork but still holding their shape.

Drain the potatoes and allow to slightly cool. Slice the potatoes into 1/4" thick slices. Place them in a large mixing bowl. Heat the broth to just steaming and pour the warm broth over the potatoes.

Top with the minced shallots and white wine vinegar. Season to taste with salt and pepper. Cover the bowl with a lid and let marinate, at room temperature, for approximately 30 minutes. Stir in oil. Toss to coat.

If it's too liquidy, serve with a slotted spoon. Enjoy!