The Silesians (both prewar and today) prefer their potato salads loaded to the brim with ingredients. This recipe features a mayonnaise dressing, carrots, apples, eggs, pickles, onions, and peas. Calling it a potato salad stretches the imagination somewhat.
Chard is a leafy vegetable native to the shores of Sicily, yet it has an enduring association with Switzerland. Considered an essential part of the farmer's garden, it was typically used as animal feed, with the leftover stalks added to evening stews. This recipe is a sophisticated interpretation of the original peasant dish, with the combination of Chard and Saffron frequently used in tarts and casseroles.
This salad uses a vinegar base for the dressing, which is typical for South German recipes. The Swabian component is the use of vegetable boullion, which gives the dish a vibrant flavor.
This is a simple variant of the typical German mayonnaise-based potato salad. This particular recipe comes from Upper Hessen.
This is a more modern, post-war rendition of what was a common dish for the working class. Ovens were unavailable to most people, so this would have been prepared on the stove or served at a canteen.