Oma's German Potato Salad
A traditional recipe taught to me by my German grandma. This southern German style is made with hot broth and vinegar instead of mayo. This is one of my all time favorite dishes! I've been working on making the flavor just like my grandma's for years now, but this recipe should get you close. This is best eaten warm, and maybe with some yummy sausages on the side ;)
Background: My grandma in Germany, who lived in Stuttgart, taught me this recipe. I've been practicing for years! Potato salad is made with vinegar and hot broth in southern Germany and is quite different than the mayo versions.
- Potatoes (500g, just under 1 lb (about 6 small))
- Onion (optional) (1/4)
- Mustard (Dijon or whole grain) (1 Tbsp)
- Apple cider vinegar (2-3 Tbsp)
- Olive oil (2 Tbsp)
- Chicken or vegetable broth, homemade or with boullion cube (4-5 Tbsp )
- Salt & pepper (to taste)
- Sugar (A pinch)
- Fresh dill and/or parsley (A handful)
Add unpeeled potatoes in a pot of water with 1 tsp salt. Bring to a boil and cook for about 20 minutes or until you can easily pass a fork through the center.
Meanwhile, mince onion if using. My grandma preferred onions but my mother always leaves them out. You can saute it a little to soften the sharpness if you want.
Drain potatoes and let potatoes cool until you can peel them. Peel away skin away with a butter knife. Add onions if using.
Mix together warm broth, mustard, vinegar and oil.
Pour mixture over potatoes and stir well. Add dill/parsley, and salt and pepper to taste.
Let sit for 30 minutes to one hour to let the flavor set in. Adjust taste with more salt and pepper, add more mustard if needed. If the vinegar is too sharp add a pinch or two of sugar.
When you have it tasting the way you like it, garnish with parsley/dill and enjoy!
*My grandma always beat in a raw egg into the dressing to make it thicker. If you use egg, just make sure it's very fresh and from well-raised chickens!
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