The South German Wurstsalat is a tart and vinegar-based salad made from strips of sausage. Different regional variations will add different ingredients, such as pickles or cheese.
Potato salad is a German innovation, likely from the early 19th century, though rooted in cooking traditions dating back to the beginning of the previous century. The recipe spread across Europe and the New World over the course of the 18th century. This particular recipe comes from Alsace, which at the time was predominantly German-speaking.
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.