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Meat, Northern, Eastern and Western France

Schiffala with warm potato salad

Schiffala is a smoked pork shoulder poached in water, served with a warm potato salad, an Alsatian specialty for 4 people. It takes 1 hour 40 minutes and costs €3.30 per serving, rated easy. The key is cooking it at a very gentle simmer, never boiling hard, to keep the meat tender, and dressing the potatoes while still hot so they soak up the broth and vinaigrette.

A smoked pork shoulder poached until tender and pink, with a warm potato salad, that's Alsatian schiffala.

Schiffala with warm potato salad
Total time
1 h 40
Difficulty
Easy
Cost per person
€3.30
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Schiffala is a smoked pork shoulder that simmers low and slow in broth with onion and bay leaves until it turns tender and pink at the center. The smoking gives it a deep, almost bacon like flavor that pairs perfectly with the tang of vinegar and the crunch of pickles in the potato salad. It's a warming dish without being heavy, a classic on Alsatian tables.

This is a recipe for a quiet Sunday, when you have time to let it simmer without constant checking. Kids might find the smoky flavor a bit strong, but adults around the table appreciate this simple, generous dish. It works just as well for a family meal as for having people over, with no complicated technique involved.

The ingredients

4 people

Butcher

  • Smoked pork shoulder 1.2 kg

Fruits and vegetables

  • Potatoes 900 g
  • Onion 1
  • Shallots 2
  • Parsley 3 sprigs

Pantry

  • Picklesoften in the pantry 6
  • Wine vinegaroften in the pantry 3 tbsp
  • Mustardoften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 4 tbsp
  • Bay leavesoften in the pantry 2
  • Pepperoften in the pantry 1 pinch

Allergens Mustard

The step by step recipe

  1. Put the pork shoulder in a large pot of cold water with the onion and bay leaves, then bring slowly to a simmer.

    Don't salt the water, the smoked shoulder is already salty.

  2. Let it cook at a very low simmer. 1 h 15

    A hard boil makes the meat stringy.

  3. Add the whole potatoes to the pot with the pork for the last 25 minutes of cooking. 25 min

    Cooking the potatoes in the broth gives them a lot of flavor.

  4. Peel the potatoes while still hot, slice them, and toss with the shallots, mustard, vinegar, oil, and a little broth.

    The hot broth helps bind the dressing.

  5. Add the pickles and parsley, slice the pork shoulder, and serve with the warm salad. 5 min

    Slice along the grain to keep neat slices.

Our tips to get it right

  • Pick a smoked shoulder that isn't too lean, it stays juicier after an hour and a half of cooking.
  • Taste the broth before using it in the dressing, it's often salty enough to skip extra salt.
  • Let the meat rest five minutes out of the broth before slicing, it cuts more cleanly.

The variations

  • Swap the potatoes for small new potatoes, they cook a bit faster and hold their shape well when sliced.
  • For a sharper version, stir a spoonful of whole grain mustard into the dressing.
  • Short on time, cook the pork shoulder the day before and reheat it sliced in a little broth.

What to serve it with

  • An Alsatian lager
  • Crusty country bread
  • A touch of horseradish

Storage

The pork and the salad keep for two to three days in the fridge, in a sealed container, stored separately. The meat freezes well sliced, in its broth. Reheat the pork gently in a bit of broth and serve the potato salad cold or warm, without refreezing it.

Questions about this dish

Can you use a different cut instead of smoked pork shoulder?

Smoked ham hock or smoked pork belly work well, with a similar cooking time. Skip unsmoked meat, the smoky flavor is what defines schiffala.

Do you need to soak the pork shoulder before cooking?

It's not necessary with a standard smoked shoulder from the butcher. If it seems very salty, rinse it briefly under cold water before cooking.

Can schiffala be made ahead of time?

Yes, it actually works well that way, the meat and potatoes reheat nicely the next day. Make the dressing at the last minute so it keeps its bite.

Why do the potatoes need to be dressed while hot?

Hot potatoes soak up the broth and vinaigrette like a sponge, which gives the whole salad its flavor. Cold potatoes stay closed up and the salad ends up blander.

How long does it take to make a schiffala with warm potato salad?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a schiffala with warm potato salad?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a schiffala with warm potato salad cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard. Always check the labels of the products you buy.

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