Black Forest Potato Salad

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Recipe of this “Schwäbischer Kartoffelsalat” from our neighbor Annelies
and enjoyed by us many times on various occasions!

Photo will be replaced when we take our own


  •       8 lbs    Potatoes**see notation below
  •      1 cup    Sweet Onions, diced
  •                   Salt & Pepper to taste
  •   2/3 cup    Green Onions, chopped


  •    1¾ cup    Water
  •        4 tsp    Instant Chicken Bouillon (or 4 cubes)
  •    2/3 cup    Cider Vinegar
  •      ¾ cup    Vegetable Oil (Canola or similar mild flavor)
  •        1 tbs    Sugar


Boil whole potatoes just until a sharp pointed knife will penetrate the potato (approx. 35 minutes), do not overcook!
Drain off the hot water and run cold water into the pot for a few minutes to stop the cooking.
Remove the skins immediately when they have cooled enough to handle.
Potatoes will be easier to slice if you let them cool to lukewarm (not cold).

In a saucepan bring water to a boil, dissolve the bouillon and remove from heat.
Stir in all other dressing ingredients and let it cool to lukewarm.

Start slicing the potatoes into a large bowl. Layer by layer sprinkle with onions, salt and pepper to taste and some of the dressing and gently mix.
Repeat until all potatoes are gone.
The extra juice should be absorbed by the potato salad over time.
Let the salad rest at room temperature for several hours to absorb the flavors.

Before serving add some chopped green onions, taste the salad, add extra dressing if necessary and gently mix the salad

Serve at room temperature. Refrigerate if not consumed within 24 hours.

This recipe makes approx. 4 quarts of potato salad. Don’t worry, your friends will be glad to take home any leftovers!

**  Use a firm potato, that will not fall apart when sliced ….the best potatoes are the Whites (sometimes called California Whites), if you can’t find them try Redskins or Gold Potatoes, but not Russet.


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