The presence of Swabians as a minority has influenced the culinary landscape in certain Hungarian regions. The Swabians, or svábok in Hungarian, settled in Hungary centuries ago. Their culinary traditions, including dishes like Swabian potato salad, have become part of the diverse tapestry of Hungarian gastronomy, that has evolved over centuries through cultural interactions and migrations.

Swabian potato salad is known for its distinct flavors, typically featuring a tangy and slightly sweet taste, achieved through the use of a warm broth and a vinegar-based dressing. The salad is usually accompanied by onions, sometimes cucumbers or gherkins, creating a hearty and flavorful side dish.

Ingredients:

• 1 kg (~2 1/4 lbs) potatoes
• 250 ml (~1 cup) chicken or beef broth
• salt and pepper to taste
• 2 tbsp apple cider vinegar
• 2 tbsp oil
• 1 big red onion, chopped
• 4-5 gherkins, sliced

In a pot of water cook the potatoes with their skin on. Once they are tender, drain and peel them while they are hot. Slice them into 0,5 cm / 1/4 inch slices and place them into a medium bowl. Add chopped onions and sliced gherkins.

In a small saucepan heat broth until hot. Mix in vinegar and oil, and pour the mixture over the potatoes. Season with salt and pepper, and gently stir to combine. Cover the bowl and let the potatoes stand for 1 hour to absorb the flavors. Serve immediately or refrigerate for 12-24 hours. Remove the potato salad from the fridge at least 1 hour before serving to allow it to come to room temperature.