Warm, tangy potato salad dressed with a broth-and-vinegar vinaigrette, mustard, and fresh herbs — the southern German style served warm, never with mayonnaise.
Ingredients
1kg waxy potatoes
1 medium onion, finely diced
200ml warm beef or vegetable broth
3 tbsp white wine vinegar
2 tbsp sunflower oil
1 tbsp Dijon mustard
1 tsp sugar
Salt, pepper
Fresh chives and parsley, chopped
Instructions
1Boil potatoes in salted water until just tender, about 25 min. Drain and peel while still warm.
2Slice potatoes into thin rounds and place in a large bowl.
3Warm the broth. Whisk together broth, vinegar, oil, mustard, sugar, salt, and pepper.
4Pour the warm dressing over the potato slices and gently fold to combine without breaking them.
5Add diced onion and most of the fresh herbs. Let rest 30 min at room temperature for potatoes to absorb the dressing.
6Adjust seasoning, garnish with remaining herbs, and serve warm or at room temperature.
Did You Know?
The north-south divide of German Kartoffelsalat is serious: northern Germans use mayonnaise, while southerners use vinaigrette — and each side considers the other's version heresy.