German-Style Warm Vinegar Potato Salad
A light, tangy South German potato salad dressed in a warm vinegar, mustard, and broth mixture—no mayo. Perfect with schnitzel.
- Time
- 40 min
- Serving
- 380 kcal
- Ingredients
- ≈ $1.04
- Protein
- 8 g
Ingredients
- 1 Potatoes≈ $2.19 per kg 300 g
- 2 Onions≈ $1.60 per kg 45 g
- 3 Vinegar 9% 12 ml
- 4 Mustard 10 g
- 5 Sunflower oil 12 ml
- 6 Vegetable stock cubes to taste
- 7 Green onionspack 50 g ≈ $1.30 12 g
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil potatoes1 in their skins for 20–25 minutes until tender, cool slightly, then peel.
Slice potatoes1 into warm chunks.
Dissolve ¼ cube vegetable bouillon in 80 ml hot water.
Mix bouillon, vinegar, mustard, oil, salt, and pepper.
Toss warm potatoes1 with dressing, add onion2, and gently fold together.
Tips
- Why it works
- Slice the potatoes while warm, so they don't fall apart when mixed. If you slice them cold, the slices will turn soft and lose their shape.
- Substitutions
- Replace 10 g of mustard with a tablespoon of mustard powder mixed with 10 ml of water. Use 12 ml of lemon juice instead of vinegar, but the salad will be less sour.
- Common mistakes
- If the potatoes are overcooked, they will crumble when sliced. Check doneness with a fork: it should go in easily, but the potato shouldn't fall apart.
- Storing and reheating
- Keep in the fridge for 3 days. Before serving, warm in a pan for 5 minutes, adding 10 ml of water, so the dressing doesn't dry out.
- Serve with
- Serve with fried chicken schnitzel or boiled beef. It also goes well with roasted vegetables for dinner.
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