potato salad recipe beaverton foods
potato salad recipe beaverton foods

Swabian Style Potato Salad

  By Beaverton Foods

September 2, 2014

  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: 8-10 Servings


1-1/2 Lb. Small Red Potatoes

2 Tbs. Butter

1 Lb. Fresh Ground Pork

1 Cup Finely minced sweet yellow onion

1/2 Lb. Bacon

1/4 Cup Flour

1-1/2 Cups Unseasoned chicken broth or beef broth

3 Tbs. BeaverBrand Sweet Hot Mustard

1/4 Cup Cider vinegar

Salt & white pepper to taste

1 Tsp. Sugar


1Cut a 1/2 inch long slit into each potato and cook them on high in Microwave to desired doneness

2On high heat, melt the butter until it foams and add the fresh ground pork

3Season with salt & white pepper to taste and add the minced onions

4Cook until pork is done

5In a separate skillet, on medium high heat, cook the bacon & add the flour to make a medium dark roux

6Slowly add the stock while whisking to incorporate the stock with the roux to make a smooth sauce

7Strain the sauce if necessary to eliminate lumps -

8Add the mustard and vinegar to the sauce

9In a large stainless steel bowl, smash the potatoes, including the skin, with the back of a large spoon or dice into large pieces

10Season the potatoes with salt & white pepper to taste

11Season the sauce with salt & white pepper to taste and add a pinch of sugar to the sauce

12Add the cooked ground pork to the sauce

13Slowly & gently combine the pork, sauce, and potatoes together with a large spoon without whipping the potatoes

14Red potatoes will turn to a thick glue like texture if mashed or whipped too much

15Serve hot if possible. Can be heated in the microwave if necessary.

Note: For Austrian Style Potato Salad, increase the vinegar by another 1/4 cup and sprinkle the top of the potatoes with sweet paprika
Yukon gold, Idaho russets, etc. can be substituted