Traditional German potato salad

Traditional German potato salad

Based on 8 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"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

40 min

Baking

0 min

Resting

20 min

Ingredients

2Servings
½ kg
waxy potato
onions
5 g
parsley
30 ml
white wine vinegar
150 ml
vegetable broth
½
bay leaf
½ tbsp
mustard
½ tbsp
sweet mustard
50 ml
vegetable oil
½ tbsp
starch
sugar
salt
pepper
vegetable oil (for frying)
MetricImperial

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 cook potatoes

how-to-chop-herbs

How to chop herbs

how-to-cut-an-onion

How to cut an onion

how-to-deglaze

How to deglaze

Nutrition per serving

Cal465
Fat24 g
Protein6 g
Carb57 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.
    • ½ kg waxy potato
    • 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

    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)
    • 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

    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!

  • Enjoy your meal!

    Traditional German potato salad

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