Traditional German potato salad

Name: Traditional German potato salad
Prep time: 40 min
Cook time: 40 min
Total time: 60 min
Yield: 4 Servings
Cuisine: german
Ingredients: 2.25 lbs waxy potato; 3 onions; 0.333 oz parsley; 0.25 cup white wine vinegar; 1.25 cups vegetable broth; 1 bay leaf; 1 tbsp mustard; 1 tbsp sweet mustard; 0.5 cup vegetable oil; 1 tbsp starch; sugar; salt; pepper; vegetable oil (for frying)

Based on 6 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

1 kg	waxy potato
3	onions
10 g	parsley
60 ml	white wine vinegar
300 ml	vegetable broth
1	bay leaf
1 tbsp	mustard
1 tbsp	sweet mustard
100 ml	vegetable oil
1 tbsp	starch
	sugar
	salt
	pepper
	vegetable oil (for frying)

Metric

Imperial

Utensils

peeler
pot (large)
knife
cutting board
saucepan (small)
cooking spoon
bowl (small)
whisk
sieve
bowl (large)

How-To Videos

Nutrition per serving

Cal
465

Protein
6 g

Fat
24 g

Carb
57 g

Step 1/3
- 1 kg waxy potato
- 3 onions
- 10 g parsley
- peeler
- pot (large)
- knife
- cutting board
Peel potatoes. Bring a large pot of water to a boil, add potatoes and cook for approx. 20 – 25 min., until tender. Peel onions and dice finely. Finely chop parsley and set aside.
Step 2/3
- vegetable oil (for frying)
- 60 ml white wine vinegar
- 300 ml vegetable broth
- 1 bay leaf
- 1 tbsp mustard
- 1 tbsp sweet mustard
- 100 ml vegetable oil
- sugar
- salt
- pepper
- 1 tbsp starch
- saucepan (small)
- cooking spoon
- bowl (small)
- whisk
Heat a little oil in a small saucepan, add onion and sauté until translucent. Deglaze the onions with vinegar and vegetable broth, add bay leaf, and bring to a boil again. Add mustard, sweet mustard, and the remaining oil. Season with sugar, salt and pepper. In a small bowl, mix the starch with a little water. Add to the broth mixture and stir well.
Step 3/3
- sieve
- bowl (large)
When the potatoes are cooked, drain them and rinse under cold water. Then cut into slices and add to a large bowl. Add the broth and let marinate for at least 20 min. Just before serving, finally stir in the parsley. Enjoy!