This is our favourite version of the hundreds of regional German potato salad recipes. In the North of Germany, potato salads are made with a mayonnaise based dressing, while in the South – where they look upon the North as “doing it all wrong” – they use a mixture of oil, stock and vinegar to create a dish that is distinct in flavour and texture.
It is worth doubling the recipe and making up a large quantity, as it will last in the fridge for several days while improving the flavour with time. The salad makes for a great weekday lunch and is a delicious accompaniment to any meat dish, especially schnitzels and BBQs.
Ingredients
1kg firm waxy potatoes such as Desiree or Kipfler, of even size
Leaving the skin on, wash the potatoes, place them into a large pot, and fill it with hot water to 1/3 capacity. Place lid on and bring to a simmer and cook for 20-30 minutes. Test for readiness by poking the potatoes with the point of a knife or skewer - they should be firm but not raw in the middle. Drain and leave them to cool slightly (about 10 minutes). While still warm, peel and slice them into rounds. Mix with the finely chopped onion.
Add vinegar, stock, salad herbs and salts to a pot and heat over medium heat until warm, then pour over the potatoes. Set aside for ten minutes for the potatoes to absorb the liquid. Then carefully mix the oil into the salad.
Transfer into a nice bowl and sprinkle with chopped parsley. The dish makes an excellent side for Bavarian Whole Roast Chicken.
Recipe Note
*The best vinegar to use in this recipe is German Hengstenberg Altmeister, available at all good delicatessens.
