German Potato Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 pounds small firm, yellow-fleshed waxy potatoes (e.g. Yukon Gold) of similar size, skins scrubbed and peels left on
02 -
1 medium yellow onion, chopped
→ Dressing
03 -
1 1/2 cups water mixed with 4 teaspoons beef bouillon granules (Vegans: use vegetable bouillon)
04 -
1/2 cup white vinegar
05 -
A few splashes of Essig Essenz (highly recommended for the best, authentic flavor)
06 -
3/4 tablespoon salt
07 -
1/2 teaspoon freshly ground white pepper
08 -
1 teaspoon sugar
09 -
2 teaspoons mild German mustard (If you can't get it, use regular yellow mustard)
10 -
1/3 cup neutral-tasting oil
→ Garnish
11 -
Fresh chopped chives for garnish
# Instructions:
01 -
Boil the potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool until you can handle them. Peel the potatoes and slice them into 1/4 inch slices. Put the sliced potatoes in a large mixing bowl and set aside.
02 -
Add onions, beef broth, vinegar, salt, pepper, sugar, and mustard in a medium saucepan and bring to a boil. As soon as it boils, remove from heat and pour the mixture over the potatoes. Cover the bowl of potatoes and let sit for at least one hour.
03 -
After at least one hour, gently stir in the oil and season with salt and pepper to taste. If too much liquid remains, use a slotted spoon to serve. Serve garnished with fresh chopped chives. Serve at room temperature. Note: This potato salad is best the next day (remove from fridge at least 30 minutes before serving).
# Notes:
01 -
Authentic recipe from the Swabia region of southern Germany
02 -
Best prepared a day ahead for optimal flavor
03 -
Traditionally served at room temperature
04 -
Can be made vegan by using vegetable bouillon instead of beef