Description
Tangy German potato salad, perfect for summer barbecues.
Olive oil, mustard, and beef broth create a craveable flavor.
Ingredients
Units
Scale
- 3 lbs (1361 g) small Yukon gold potatoes
- 1 medium yellow onion
- 1 1/2 cups (355 ml) water mixed with 4 beef bouillon cubes
- 1/2 cup (118 ml) white vinegar
- 3/4 tbsp salt
- 3/4 tsp freshly ground white pepper
- 1 tsp sugar
- 2 tsp mild German mustard
- 1/3 cup (79 ml) vegetable oil
- Fresh chopped chives
Instructions
- Boil the potatoes in their skins in lightly salted water until tender.
- Allow the potatoes to cool until you can handle them.
- Peel the potatoes and slice them into ¼ inch slices.
- Put the sliced potatoes in a large mixing bowl and set aside.
- In a medium saucepan, add onions, beef broth, vinegar, salt, pepper, sugar, and mustard and bring to a boil.
- As soon as it boils, remove from heat and pour the mixture over the potatoes.
- Cover the bowl of potatoes and let sit for at least one hour.
- After at least one hour, gently stir in the vegetable oil and season with salt and pepper to taste.
- If too much liquid remains, use a slotted spoon to serve.
- Serve garnished with fresh chopped chives.
- Serve at room temperature.
Notes
- For a richer flavor, use homemade beef broth instead of bouillon cubes.
- To prevent the potatoes from becoming gummy, ensure they are completely cool before adding the dressing.
- Leftovers can be stored in the refrigerator for up to 4 days; the flavors will meld beautifully.
- Prep Time: 20 minutes
- Resting Time: 60 mins
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 10