Traditional German potato salad

Based on 6 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
20
min.
Resting

Ingredients

Servings:-4+
1 kg waxy potato
onions
10 g parsley
60 ml white wine vinegar
300 ml vegetable broth
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)

Nutrition per serving

Cal
465
Protein
6 g
Fat
24 g
Carb
57 g
  • Step 1/3

    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.
    • 1 kg waxy potato
    • 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

    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.
    • vegetable oil (for frying)
    • 60 ml white wine vinegar
    • 300 ml vegetable broth
    • 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

    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!
    • 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!

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