If you’re looking for a potato salad that’s a step above the ordinary, Schmaltz Potato Salad is the answer. This dish combines the creamy comfort of traditional potato salad with the deep, savory richness of schmaltz—rendered chicken fat that has been a cornerstone of Ashkenazi Jewish cooking for generations. The result? A hearty, indulgent salad that’s bursting with flavor and nostalgia.
What is Schmaltz?
Schmaltz is rendered chicken fat, often seasoned with onions, used in many traditional Eastern European and Jewish dishes. It’s known for its rich, savory flavor and velvety texture, making it a delicious alternative to oils or butter in cooking.
Health Note:
While schmaltz is high in fat, it’s free from trans fats and can be part of a balanced diet when used in moderation. Plus, it adds unmatched flavor and depth to dishes.
Why Schmaltz in Potato Salad?
Potato salad is typically dressed with mayonnaise, mustard, or vinaigrettes, but substituting or supplementing with schmaltz takes it to another level. Schmaltz adds a luxurious texture and umami richness that clings beautifully to the potatoes, making every bite savory and satisfying. It also enhances the natural sweetness of onions and balances the starchiness of the potatoes.
Ingredients for Schmaltz Potato Salad
For the Salad:
- 2 pounds Yukon Gold or red potatoes, cut into bite-sized chunks
- 1/2 cup schmaltz (plus extra for drizzling, if desired)
- 1 small red onion, finely diced
- 2-3 scallions, thinly sliced
- 1/4 cup chopped fresh parsley or dill (optional)
- Salt and black pepper to taste
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 teaspoon mustard (optional, for tang)
Optional Add-ins:
- Chopped hard-boiled eggs
- Crispy chicken skin cracklings (gribenes)
- Celery or pickles for crunch
Instructions
Step 1: Cook the Potatoes
- Place the potatoes in a large pot and cover with cold, salted water.
- Bring to a boil and cook for 10-15 minutes, or until fork-tender.
- Drain and let the potatoes cool slightly, allowing steam to evaporate so the salad isn’t watery.
Step 2: Prepare the Schmaltz
- If you don’t have schmaltz prepared, render it by cooking chicken skin and fat slowly over medium heat until the fat melts and the skin becomes crispy (gribenes).
- Strain and reserve the golden liquid fat—this is your schmaltz.
Step 3: Mix the Salad
- While the potatoes are still warm, gently toss them in a large bowl with the schmaltz, vinegar, mustard (if using), and diced onion.
- Season with salt and pepper to taste.
- Add scallions, herbs, and any optional add-ins.
- Let sit at room temperature or refrigerate for 30 minutes before serving, to allow flavors to meld.
Step 4: Serve
Drizzle a little extra schmaltz over the top just before serving for added richness. Serve warm, at room temperature, or chilled—it’s delicious any way.
Tips for the Best Schmaltz Potato Salad
- Use waxy potatoes like Yukon Golds—they hold their shape better.
- Toss while warm: Potatoes absorb flavors better when they’re warm.
- Balance flavors: Add a splash of vinegar or a hint of mustard to cut through the richness of the schmaltz.
- Add texture: Mix in gribenes or diced pickles for crunch.
A Traditional Dish with Modern Appeal
Schmaltz Potato Salad is more than just a side dish—it’s a celebration of culinary tradition, rich flavors, and the comfort of home-cooked food. It pairs beautifully with roasted meats, grilled sausages, or even as a standalone dish. Whether you’re embracing your heritage or just love bold flavors, this salad is a must-try.
Conclusion
Elevate your next meal with this Schmaltz Potato Salad. Deeply satisfying and full of old-world charm, it’s a unique twist on a classic that’s sure to impress. Make it for family gatherings, Shabbat dinners, or any time you crave comfort food with serious flavor.