Southern German Potato Salad (Schwäbische Kartoffelsalat)
A German potato salad, free of mayonnaise, features a tangy dressing made with beef broth, vinegar, and onions.
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Instructions
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Start boiling enough water to almost cover the scrubbed whole potatoes; cook for 20 to 30 minutes until tender.
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Drain potatoes, rinse with cold water, then peel while still warm.
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Slice the cooked potatoes into 1/8-inch thick pieces and place in a bowl.
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Pour broth over the warm potatoes, mix, and let sit for 5 minutes.
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In a separate bowl, whisk together vinegar, oil, sugar, mustard, finely chopped onion, and pepper to form the vinaigrette.
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Drain any unabsorbed broth from the potatoes, then pour the vinaigrette over and mix.
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Allow the potato salad to marinate for 20 minutes before serving.