Authentic German Potato Salad
A tangy, savory, and light broth-based potato salad. This traditional German side dish uses warm Yukon Golds and a hot vinegar dressing for maximum flavor absorption without any mayo.
Ingredients
- 3 lbs small waxy potatoes Yukon Gold preferred, skins scrubbed and on
- 1 medium yellow onion finely chopped
- 1 1/2 cups water mixed with bouillon
- 4 tsp beef bouillon granules use vegetable bouillon for vegan option
- 1/2 cup white vinegar essential acidic base
- splashes Essig Essenz highly recommended for authentic flavor
- 3/4 tbsp salt
- 1/2 tsp white pepper freshly ground if possible
- 1 tsp sugar balances the vinegar
- 2 tsp mild German mustard regular yellow mustard works too
- 1/3 cup neutral-tasting oil canola or sunflower oil
- fresh chives for garnish, finely chopped
Instructions
- Place scrubbed potatoes in a large pot of lightly salted cold water. Bring to a rolling boil and cook until just fork-tender (about 15 minutes). Drain.
- While still warm, peel the potatoes and slice them into quarter-inch thick rounds. Place slices into a large glass mixing bowl.
- In a medium saucepan, combine water, bouillon, vinegar, Essig Essenz, salt, pepper, sugar, mustard, and onion. Bring to a full, rapid boil.
- Immediately pour the boiling broth dressing over the warm potato slices. Cover tightly with plastic wrap and let rest at room temperature for at least 1 hour.
- After resting, gently fold in the neutral oil. Garnish with fresh chives and serve warm or at room temperature.
Notes
Pro Tip: Always add the oil last! If you add it before the soaking period, it coats the potatoes and prevents them from absorbing the flavorful broth. For the best flavor, make it a day ahead.