This German potato salad does not contain mayonnaise instead you pour a combination of hot beef broth and a lot of vinegar over it. This way you need only a couple of tablespoons of oil. The trick here is slicing the potatoes and dressing them while they are still quite hot. This allows the seasonings to penetrate before the starch on the outside cools and sets.
700 g boiling
30 ml minced
15 ml minced
7 ml minced
Steam the potatoes
Arrange them in a single layer in a steamer basket and place the basket over a pan of rapidly boiling water
Cover and cook until they are tender, about 15 minutes (the time will vary depending on the size of your potatoes)
As soon as they are cool enough to handle, peel the potatoes, if you like. Cut the potatoes crosswise into 12 mm pieces.
While the potatoes are steaming, bring the broth to a simmer in a small saucepan
After cutting up the potatoes, combine them with the onion in a mixing bowl
Add the vinegar to the broth and pour the mixture over the potatoes
Set aside until the potatoes have cooled, stirring gently from time to time to coat well
When the potatoes are cool, pour off any broth that remains
Season to taste with salt
In a small bowl or lidded jar, combine the mustard, parsley, chives and oil and stir or shake vigorously to make a smooth mixture
Pour the mixture over the potatoes and stir gently to coat well
Serve warm or at room temperature.
Category: Side Dish
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