Wash the potatoes and boil them whole in salted water until just tender. This usually takes about 20 to 25 minutes depending on size. Drain them and let them cool just enough so you can handle them.

While the potatoes are cooking, put the finely chopped onion into a large bowl. Pour over the hot stock, then add the vinegar, oil, mustard, sugar, salt, and pepper. Stir well. The onion should soften slightly in the warm liquid.

Peel the warm potatoes and slice them directly into the bowl. Toss them gently with the dressing while still warm. This is important, because warm potatoes absorb the dressing much better. Leave the salad to rest for at least 20 minutes, then taste and adjust salt, vinegar, or stock if needed. Swabian potato salad should be moist and lightly glossy, not dry.

Tear the bread or roll into small pieces and soak it in the milk or water for a few minutes until soft. Squeeze out the excess liquid.

In a large bowl, combine the minced pork, minced beef, chopped onion, soaked bread, egg, mustard, salt, pepper, paprika if using, and parsley if using. Mix everything gently but thoroughly with your hands until evenly combined. Do not overwork it. If the mixture feels too wet to shape, add a little breadcrumb.

Shape the Frikadellen

Divide the mixture into 8 equal portions and shape them into broad, slightly flattened patties. They should feel substantial and homestyle rather than thick like burgers.

Heat the oil or butter in a large frying pan over medium heat. Fry the Frikadellen in batches for about 5 to 6 minutes per side, depending on thickness, until deeply browned and cooked through. Lower the heat if they brown too quickly.

Let the Frikadellen rest for a couple of minutes after cooking. Serve them warm with the Swabian potato salad, ideally with a little extra chopped chive or parsley over the potatoes if you like.

This dish works best when the potato salad is still slightly warm or at room temperature. A little mustard on the side also fits naturally.