Kartoffelsalat (South German Style)
The older, mayonnaise-free style of German potato salad, in which warm sliced potatoes are dressed with hot broth, vinegar, oil, and mustard so they soak up the dressing while still warm, turning glossy and lightly creamy without any dairy. Northern Germany's cold, mayonnaise-bound version with gherkins and egg is an equally traditional but distinct regional cousin.
Vegan-optionalVegetarian-optional
⚠ Contains: Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 kg waxy potatoes, unpeeled
- 1 small onion, finely diced
- 250ml hot beef or vegetable broth
- 3 tbsp white wine vinegar
- 2 tbsp vegetable oil
- 1 tbsp Dijon or medium mustard
- Salt and pepper, to taste
- 2 tbsp chopped chives
Steps
- Boil the unpeeled potatoes in salted water until just tender, 20-25 minutes.
- Drain, and while still hot, peel and slice into thin rounds into a large bowl.
- Whisk the hot broth, vinegar, oil, mustard, salt, and pepper together.
- Pour the warm dressing over the warm sliced potatoes along with the diced onion, and toss gently.
- Let stand 15-20 minutes so the potatoes absorb the dressing, which will slightly thicken as the starch releases.
- Sprinkle with chives and serve warm or at room temperature.