Traditional German potato salad
"There are endless ways to make a potato salad. But at the end of the day the big divide is always: with or without mayo? Here is my favorite recipe, which is a lighter, tangy potato salad that goes great with sausage and schnitzel."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
peeler, pot (large), knife, cutting board, saucepan (small), cooking spoon, bowl (small), whisk, sieve, bowl (large)
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How-To Videos
How to cook potatoes
How to chop herbs
How to cut an onion
How to deglaze
Nutrition per serving
Step 1/3
- ½ kg waxy potato
- 1½ onions
- 5 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)
- 30 ml white wine vinegar
- 150 ml vegetable broth
- ½ bay leaf
- ½ tbsp mustard
- ½ tbsp sweet mustard
- 50 ml vegetable oil
- sugar
- salt
- pepper
- ½ 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!
Enjoy your meal!
