European · 35 min · Easy · 6 servings

German Potato Salad

Name: German Potato Salad
Total time: 35 min
Yield: 6 servings
Ingredients: 1 lb 15¾ oz waxy potatoes; 1 yellow onion, very finely diced; 1 cup vegetable stock, hot; 4 tbsp cider vinegar; 2 tbsp Dijon mustard; 4 tbsp vegetable oil; 1 tsp granulated sugar; 3 scallions, sliced; 1 handful fresh parsley, chopped; 2 tbsp pickles, finely chopped; salt, to taste; black pepper, to taste

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Warm waxy potatoes, sliced into thick rounds and dressed while still hot in a sharp mustard-and-vinegar dressing loosened with stock, sharpened with finely diced yellow onion. No mayonnaise anywhere near it.

~220 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

1
Boil the potatoes
⏱ 25 min
Boil the potatoes whole in well-salted water until a knife slides in easily. Drain and leave until just cool enough to handle, then peel if you like and slice into thick rounds.
2
Make the dressing
Whisk the hot stock, cider vinegar, Dijon mustard, oil and sugar together in a large bowl with the finely diced yellow onion, and season sharply with salt and black pepper.
3
Dress while hot
⏱ 15 min
Fold the warm potato rounds into the dressing straight away, turning them gently so they stay in whole slices rather than breaking into chunks. Hot potato drinks the dressing; cold potato just sits in it. Leave it to stand so the liquid soaks in.
4
Finish
Fold through the scallions, parsley and chopped pickles, again gently so the rounds keep their shape, taste for salt and vinegar, and serve warm or at room temperature.

Notes

Waxy potatoes only: floury ones disintegrate. It will look far too wet when you dress it and will be exactly right twenty minutes later. Best warm, never fridge-cold.

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Method

Boil the potatoes

Make the dressing

Dress while hot

Finish

Notes