Salad
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Potato Salad (Classic)
The German classic in the traditional vinaigrette version with broth and mustard. Essential with bratwurst and at barbecues — the mayo version is included as a note.
Source / link: Deutsche Küche (Klassiker)
Ingredients
Amounts adjust automatically.
| 1 kg | Potatoes (waxy) |
| 1 Stück | Onion |
| 200 ml | Vegetable broth (warm) |
| 3 EL | White wine vinegar |
| 4 EL | Oil (neutral) |
| 1 TL | Mustard (medium hot) |
| je 1 Prise | Salt, pepper |
| 3 EL | Chives or parsley |
Preparation
- 1 Wash the potatoes and boil them until soft for 20–25 minutes, let them cool briefly, peel them and cut them into thin slices.
- 2 Finely dice the onion.
- 3 Stir the vinegar, oil, mustard, salt and pepper together with the warm broth to make a dressing.
- 4 Put the potato slices and the onions into a bowl, pour the dressing over them and mix gently.
- 5 Let the salad sit for at least 30 minutes to absorb the dressing, sprinkle with chives or parsley and season to taste.
Notes & tips
Note: Contains gluten (broth, depending on the product) and mustard; the mayonnaise version also contains egg. The salad absorbs the dressing best when it is mixed while lukewarm. It tastes even better the next day.
Nutrition
estimated per serving- Calories
- 339 kcal
- Protein
- 6 g
- Fat
- 15 g
- Carbs
- 45 g
– = ingredient not in nutrition database (estimate incomplete)