German potato salad
Kartoffelsalat, the side dish for sausages and schnitzel all over Germany. In the south it’s dressed warm with stock, vinegar and onion; in the north, with mayonnaise and gherkins.
Ingredients
- 1 kg waxy potatoes
- 1 onion
- 250 ml hot meat or vegetable stock
- 4 tablespoons of white wine vinegar
- 1 tablespoon of mustard
- 4 tablespoons of sunflower oil
- 1 teaspoon of sugar
- Chives, salt and pepper
- 100 g bacon (optional)
How to make it at home
- Boil the potatoes in their skins until tender but firm. Peel them while hot and slice them thinly.
- Chop the onion very finely and boil it for a minute in the stock with the vinegar, sugar, salt and pepper.
- Pour the hot stock over the potatoes and let them soak it up for 20 minutes.
- Add the mustard and oil and mix gently.
- Finish with chives and, if you like, fried bacon. Serve it warm.
The trick: The hot stock is the southern trick: the potatoes drink it up and turn creamy without mayonnaise.