Last Updated on October 12, 2020
The following simple mustard potato salad is my utmost favorite – and I hope, you will love it too! I cook it at least once a week, usually on Fridays when I serve it with fish or veggie burgers. Again I've prepared a short “how to” video for you.
At its heart, it is a mayo-free, vegan potato salad – “Swabian style” that I have simplified and adjusted to match our individual taste.
If you come to South Germany or Austria you will stumble over this kind of mustard potato salad almost in every restaurant. It is usually served as side dish with roast chicken, sausages, “Schnitzel” or fish. But you will often spot it also as part of a mixed salad that is offered as a starter or as a component of a big salad plate.
Every family has its own little secret and tweaks to make their best potato salad. And this is something I recommend to you too once you fall in love with this simple, filling side dish. Use my ingredients as a rough guideline but adjust it to your individual preferences.
Step by step instructions
Mustard and broth are a must!
What all South German potato recipes have in common is that they call for some mild German yellow mustard (or Dijon mustard) and broth. You won't find however the calorie-loaded mayonnaise in a South German salad recipe, a typical ingredient most North German potato salads can't live without.
The following clean eating recipe has been our family staple for years.Print
Mustard potato salad recipe
an almost authentic Swabian side dish
- Prep Time: 20
- Cook Time: 20
- Total Time: 40
- Yield: 4 1x
- 2 pounds (907 grams) boiled potatoes (If possible prefer waxy potatoes like Yukon Gold potatoes. Mealy potatoes may break while cooking.)
- 5–6 oz/ 150-180 ml hot, strong vegetable broth
- 1 tbsp mild yellow mustard
- 1 medium onion, finely chopped
- 2–3 tbsp vinegar
- 1 tbsp sunflower oil (optional, I use it only for guests)
- 1/2 teaspoon salt
- freshly grounded pepper
- fresh herbs to garnish: e.g. parsley
- Boil potatoes in their skins, until just tender. (The cooking depends on the size of the potatoes. To save time I'm using a pressure cooker)
- When done, rinse in cold water and allow to cool down slightly.
- In the meantime, mix vinegar, mustard and hot broth in a bowl.
- When potatoes have cooled down a bit, remove the skins and slice them into a bowl. (I use a box grater for extra thin slices)
- Add onions, pepper & salt to potato slices and toss lightly.
- Pour warm liquid mixture over potatoes step by step and stir carefully to combine. Always wait until potatoes have soaked up the liquid before adding additional fluid.
- Add oil at last (optional) and mix gently.
- Garnish with fresh herbs like parsley if desired.
- Serve while still slightly warm.
- Enjoy your side dish!
- We love the salad best when it is really wet. In our region, people say the side dish is wet enough when it sings while you mix it.
Check out my short “How To make potato salad” video
Learn step by step how to make this simple, plant-based salad and don't forget to subscribe to my Youtube channel. Enjoy!
Vary the starchy recipe to match your individual taste
As mentioned before, I've tweaked the Swabian potato salad recipe a bit. For all lovers of authentic recipes, I just want to add that usually a Swabian potato recipe calls for white vinegar and uses strong beef broth instead of vegetable broth.
Also, there is a “fan base” – we included – who thinks that mustard potato salad tastes best when it is still slightly warm. Others prefer to let it sit for at least an hour or more. Decide for yourself and let me know your preference in the comment section below:)