(German potato salad)
Two basic types of potato salad are made in Germany. In the north, the potatoes are held together with mayonnaise. In the southern regions of Swabia and Bavaria and in Austria, Kartoffelsalat is mixed with hot broth, oil and vinegar.
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.