A Southern German recipe for potato salad which uses broth, vinegar, onions and mustard for flavoring and is often served lukewarm. Tastes even better the next day, but don't forget to refrigerate.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 4 medium potatoes (about 2 lb.), scrubbed
- 1 c. broth (beef, vegetable or chicken)
- 3 T. cider vinegar (or white vinegar)
- 2 T. cooking oil
- 1 tsp. sugar
- 1 T. prepared mustard
- 1/2 c. chopped onion
- 1/4 tsp. freshly ground pepper
- Chives for garnish (optional)
Place whole potatoes in a pan, add cold water to almost cover, bring to a boil and cook until done, about 20-30 minutes. Drain, rinse with cold water and peel while they are still warm. Use a mandolin to slice thinly or slice with a knife 1/8 inch thick. Place in a bowl. Pour the broth over the warm potatoes and mix gently. Let sit 5 minutes.
In a second bowl, whisk together the vinegar, oil, sugar, mustard, finely chopped onion and pepper to make a vinaigrette. Pour over the potatoes and mix gently. Potatoes will crumble a bit, but that is expected.
Allow the potatoes to marinate for 20 minutes before serving. Serve lukewarm or room temperature. Refrigerate leftovers.
- Waxy potatoes hold their shape better, but starchy potatoes soak up more broth and flavor. I make the salad using Yukon Gold potatoes, which is in-between waxy and starchy.
- The potatoes will fall apart a little when you stir and this is OK. The starch will help thicken the vinaigrette. To keep the potatoes more intact, stir only briefly and watch the cooking time. Remove the potatoes the moment they are done (you can pierce them easily to the core, but there is slight resistance). If they are splitting or crumbling already when you drain them, you may want to use them for mashed potatoes instead.
- Chives are traditional for this salad, but they can be hard to come by in the winter. Feel free to leave them out.