Schwäbischer Kartoffelsalat

Hannah made this potato salad for her last barbecue party and everyone loved it. Thus, she wanted to share this recipe that her mom has made every summer since she can think and thus just simply tastes like home to her.
This amount is a family portion, so enough if you are having a barbecue with your friends as well. The recipe of course can be easily halved, although she genuinely recommend to have left overs as the salad gets even better when left to rest overnight. 
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 10


  • 2200 g potatoes not soft boiling
  • 2 onions
  • 2 tbsp vegetable broth level not pilled
  • 1 mug hot boiling water
  • 7 tbsp olive oil
  • 7 tbsp apple cider vinegar
  • 2 tbsp frozen Italian herb mix 2 tbsp of fresh Marjoram combined with 2 tbsp of chives is even nicer 🙂
  • salt
  • pepper


  • Cook one big pot of potatoes uncut (perhaps only cut the very big potatoes to ensure the same cooking length for all) and with the peel remaining on them (ca. 30 minutes). 
  • Chop the onions very finely and put them in a big bowl.
  • Mix the vegetable broth with the hot water and pour it over the onions. Let this rest for 15 minutes. 
  • Add the herbs, oil, vinegar, a good amount of salt (at least one tbsp) and pepper to the bowl. 
  • Peel the potatoes and cut them in bite size pieces. 
  • Mix everything together and leave everything to rest for at least 1 1/2h. 
  • Enjoy!
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