Authentic German Potato Salad
This German potato salad with broth is simple, classic, and incredibly delicious. Once you've tried this salad, you won't want any other potato salad.
Ingredients
- 3 pounds waxy potatoes (e.g. Yukon Gold)
- 1 medium yellow onion , chopped
- 1 1/2 cups vegetable or chicken bouillon
- 1/2 cup white vinegar
- 1 tsp sugar
- sea salt and black pepper
- 2 tsp mild mustard
- 1/3 cup neutral oil
- fresh parsley , chopped
Instructions
- Boil the potatoes in their skins in lightly salted water until they’re tender. Let them cool slightly, then peel and slice into about ¼-inch pieces. Transfer the sliced potatoes to a large bowl.
- Heat a little oil in a saucepan and sauté the onions until soft. Add the beef broth and bring it to a boil. Remove from the heat, then stir in the white wine vinegar, mustard, salt, pepper, and sugar.
- Once rested, gently mix in the oil and adjust the seasoning with salt and pepper. If there’s excess liquid, just serve with a slotted spoon. Finish with fresh parsley and serve at room temperature. It’s even better the next day—just take it out of the fridge about 30 minutes before serving.
Notes
- Use waxy potatoes – Waxy potatoes like Yukon Gold or red potatoes hold their shape best and give the salad the right texture.
- Mix while warm – Toss the potatoes with the warm dressing while they are still slightly warm so they absorb all the flavor.
- Let it marinate – For the best flavor and creamy texture, let the salad sit for at least 1 hour before serving.
- Add the oil last – Stir in the oil after the marinating time to create the classic creamy Swabian-style consistency.