I remember eating German potato salad at family and other picnics as a kid and not being a big fan. I'm pretty sure that most of it came from a can and I remember it being very sour tasting. There's a hot and a cold potato salad recipe in The German Cookbook that I've been waiting to try. This is the cold version and it's reminiscent of the potato salad I remember, but better. I am a big fan of potatoes and vinegar together, so I was fairly confident that I'd enjoy the homemade version and I was correct. The salad would be perfect for all the upcoming summer picnics because it lacks dairy and gets better the longer the potatoes soak in the vinegar and other flavors. This recipe will serve about four people as a side dish, but you can easily double or triple it for a larger crowd. Hopefully you can find some good sweet German mustard in your grocery store or specialty foods shop. We buy it at Spar's European Sausage Shop (which, by the way, is an excellent place to pick up something to go with this salad).
Cold German potato salad
6 white (or other waxy) potatoes
about 1/3 cup minced sweet white onion
1 cup beef broth
4 tablespoons white vinegar
2-3 teaspoons sweet German (Bavarian) mustard (or other grainy mustard)
2 tablespoons minced chives
fresh cracked black pepper, to taste
Boil the potatoes whole and unpeeled in salted water until you can pierce them with a fork. Be careful not to overcook. Drain and let them cool slightly. Peel white still hot, thinly slice, and place in a medium bowl along with the onions.
Heat the beef broth, vinegar, and a pinch of salt until it comes to a boil. Then pour over the potatoes and stir. Refrigerate 30-60 minutes.
Drain the potatoes and return them to the bowl. Stir in the mustard, chives, and season with pepper (and more salt, if needed). Serve cold or room temperature.
What was I cooking one year ago? spiced rhubarb cake
Two years ago?: spring onion and pea risotto with bacon