(German potato salad)
This recipe is for the southern version, often called "German potato salad" in the U.S. For the mayonnaise-based version, see this recipe.
Other German names for this salad are Erdäpfelsalat in Bavaria and Austria, Grombierasalad in Swabia and Erpeschlut in the Ruhr region.
4 to 6 servings
- Boiling potatoes -- 2 pounds
- Hot beef or chicken broth -- 3/4 cup
- Onion, chopped finely -- 1
- Oil -- 1/3 cup
- Vinegar -- 1/4 cup
- Brown or Dijon mustard -- 2 tablespoons
- Sugar -- 1 tablespoon
- Salt and pepper -- to taste
- Chives or parsley, chopped (optional) -- 1 to 2 tablespoons
- Place the potatoes into a large pot and add enough cold water to cover them by an inch or two. Place over medium-high heat and bring to a boil. Reduce heat to medium, and continue to boil until the potatoes are cooked through and a sharp knife pierces them easily. Drain and set aside to cool.
- When the potatoes are cool enough to handle, peel them if you like. Then cut the potatoes in half and then cut them into thick slices. Put the potatoes in a large bowl and carefully stir in the hot broth and onions.
- In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt and pepper until smooth. Stir this vinaigrette into the potatoes, along with the chopped chives or parsley.
- Adjust seasoning to taste and serve warm, at room temperature or cold. Kartoffelsalat tastes best if you let it rest for an hour or two to meld the flavors.
- Add diced, cooked bacon if you like. Substitute bacon fat for some of the oil.
- Good choices for the oil and vinegar are sunflower oil and white wine vinegar.