Everyone heard of the “German Potato Salad”. However you will find hundreds of variations of this popular dish. Almost every German family has a potato salad recipe of their own. In my attempt to create a German Food blog I feel like I have to share my version of it.
This is my “save” dish that I bring along to any pot luck and BBQ because you will always find someone who loves it. Plus it’s budget friendly and really easy to prepare. Also it is a lot healthier than the potato salads that I am used to in England because it does not have mayonnaise in it.
In Germany my mum would serve it as a side to various other dishes. Commonly you serve it with sausages (frankfurters or bratwurst), meatballs or schnitzel. Some families eat it warm but we usually have it chilled.
I prepared this meal as a light lunch for me and my husband with Bavarian white sausages and sweet mustard.
- 1 kg potatoes (floury ones work best)
- 1 onion finely chopped
- 250 ml chicken stock ( can substitute for vegetable one)
- 2 table spoons of white wine vinegar
- 1 table spoon of vegetable oil (no olive oil)
- 1 tsp of dijon mustard
- 1 tsp of whole grain mustard
- 200 gr radishes (optional)
- 15 gr chopped chives (optional)
- 15 gr chopped parsley (optional)
- Peal potatoes, and boil for 20 minutes or until soft.
- In the meantime, mix the vinegar, oil, mustards to a smooth paste.
- Once the potatoes are boiled, drain them and place into a bowl. Mix in the vinegrette paste and onions.
- Pour over the vegetable stock. (Make sure the potatoes are still warm.)
- Leave to stand for about an hour or so. You will see the potatoes absorb the liquid.
- Before serving season with salt and pepper, and add the herbs and radishes