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Author Notes: Germany is a split country - not just into East and West, following the Cold War, but also into North and South, depending on whether you smother your potato salad in cold mayonnaise (North) or serve it as nature intended it: warmed by fresh beef stock, with a hint of chives for decoration. It's a simple dish that doesn't require many ingredients and goes with many of the traditional southern German dishes, such as Schnitzel or Frankfurters. It might surprise you, but served with sausages, potato salad is the most popular dish at a German Christmas Eve! —Ginger
- 3 pounds small salad potatoes
- 1 onion, finely chopped
- 1 teaspoon dijon mustard, or similar
- 7 tablespoons white wine vinegar
- 300 milliliters beef or vegetable stock
- 4 tablespoons vegetable oil
- 1/4 bunch chives, finely chopped
- salt and pepper, to taste
- Boil the potatoes and peel them while they are still fairly hot. Heat up the stock.
- In your serving bowl, mix the mustard, vinegar, salt, pepper and sugar, add the chopped onions and cut the lukewarm potatoes into thin slices directly into the dressing.
- Pour half of the heated stock over the potatoes, toss them very carefully, then cover the bowl and let it stand for around 20 minutes.
- Ideally, the stock should have been soaked up by the potatoes – check before you add the rest of the stock as you want the salad to be wet, but not swimming in the stock!
- Cover and leave for another 15 minutes. Before serving, add the oil and toss the salad carefully so that you don’t break the slices unnecessarily. Decorate with the chives and serve.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad