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german potato salad

In the summer, we dig up fresh potatoes from my vegetable garden in England.  It is one of the few vegetables that grow well year after year given we are not around to plant in the spring.

I have always loved potato salad with chopped celery, onions and mayonnaise.  But the caloric content is something to avoid so a German potato salad seasoned with vinegar, a bit of sugar and some herbs is a great option.

This recipe comes straight from my friend, Alexandra, who grew up in Brunico, Italy with a German mother.  Her meals are always a lovely combination of Austria and Italy.

german potato salad

In the summer, we dig up fresh potatoes from my vegetable garden in England.  It is one of the few vegetables that grow well year after year given we are not around to plant in the spring.

I have always loved potato salad with chopped celery, onions and mayonnaise.  But the caloric content is something to avoid so a German potato salad seasoned with vinegar, a bit of sugar and some herbs is a great option.

This recipe comes straight from my friend, Alexandra, who grew up in Brunico, Italy with a German mother.  Her meals are always a lovely combination of Austria and Italy.

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Ingredients

Recipe serves: 6-8
6 cups baby potatoes
3/4 cup (175 ml) chicken stock, bouillon cubes
4 tablespoons fres chopped chives
1/2 cup (120 ml) white wine vinegar
2 tablespoons sugar
1-2 teaspoons salt
a few drips of olive oil
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german potato salad
  • time
    15-20 minutes
  • serves
    6
  • skill level
    Easy

Ingredients

Directions

1
Done

Put potatoes in a large saucepan, cover with cold water and place over high heat on stove top.

2
Done

Bring to a boil and cook for 10 minutes or until potatoes are tender. You can test with a fork.

3
Done

Drain potatoes and let cool for 10 minutes.

4
Done

In a small bowl, dissolve the sugar into the white wine vinegar. Set aside.

5
Done

Take cooled potatoes and peel, if desired, though I leave the skin on. Slice into round pieces about 1/8-1/4 inch thick (3-5 mm).

6
Done

Pour chicken broth over potatoes and gently mix together.

7
Done

Add the chives and vinegar/sugar mixture, gently mix again.

8
Done

Taste, add the salt to your preference and a few drips of olive oil. Taste again and adjust seasoning as desired.

9
Done

You can serve immediately or refrigerate and serve up to 2 hours. Alexandra says they are best served the same day. If you do make a day before, keep out the chives and add before serving.