Recipes · Side dishes
German Potato Salad with Broth
AI-written · not yet kitchen-tested
South German potato salad needs no mayonnaise: the still-warm potatoes soak up hot broth, vinegar and mustard and turn juicy. Let it steep for at least half an hour, longer is better.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 1 kg (2.2 lb) waxy potatoes
- 1 medium onion
- 250 ml (1 cup) hot vegetable or beef broth
- 4 tbsp white wine vinegar or apple cider vinegar
- 1 tsp medium-hot mustard
- 1 tsp salt
- 1 tsp sugar
- 4 tbsp neutral oil
- pepper to taste
- 2 tbsp sliced chives
- 3 pickles optional
Method
- Boil the potatoes in their skins in salted water for 20 to 25 minutes, until a knife slides in without resistance. Drain and let them steam dry briefly.
- Very finely dice the onion. Whisk the broth, vinegar, mustard, salt, sugar and pepper together in a bowl.
- Peel the potatoes while still warm and cut them into slices about 1/8 inch (3 mm) thick. Put them straight into the bowl.
- Pour the warm broth mixture and the onion over the potatoes and fold together gently with your hands or a wide spoon without mashing the slices.
- Let it steep for at least 30 minutes. Then fold in the oil and adjust with salt, pepper and vinegar. Serve with chives and, if you like, diced pickles.
Tip: Waxy potatoes keep their shape as slices when mixed. Starchy ones fall apart into mush.
Tip: If the salad looks dry after steeping, simply fold in another ladle of warm broth; the potatoes will soak it up.