Swiss-German Potato Salad

There are three basic types of potato salad made worldwide: those tossed in an oil and vinegar base (served warm or cold), those draped in mayonnaise and those that are slowly stewed in a broth – usually meat-based. Of course, there are subtle differences between each type depending on the region or country. The use of herbs, onions or other flavoring agents are the typical marks of distinction. But what really sets apart the differences is the absolute loyalty to a particular style. It’s not a good idea to serve a mayo-based potato salad to someone who swears by a warm, oil and vinegar dressed potato salad.

Switzerland is a microcosm of this potato salad bias. The Italian-speaking south prefers an oil-vinegar salad in the style of Italy. The French-speaking western part of Switzerland tends to favor mayonnaise-based versions…but they are generally neutral and can go either way. The Northern and Eastern parts of Switzerland embrace an interesting combination. Potato salads in this part of the country are all about tradition…and tradition says to cook the potatoes, bath them in a meat broth and vinegar marinade, then toss with mayonnaise and additional mustard.

As for me…well, I enjoy all three methods and I’m not that militant about it. I recall diving into a Swiss-German version years ago in a restaurant known for sausages and their potato salad. The potato salad always prevailed and became the star on the plate – it seemed so simple…and so delicious.

My version of Swiss-German potato salad is veganized from the original recipe appearing in the 1948 instructional cookbook for Zürich schools (Kochlehrbuch der Haushaltungsschule Zürich).

Difficulty: simple
Yield: makes enough for 4-6 servings