There are several variances of potato salad in Germany. And, of course they are just the basis to your personal preference.

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All of them are made quickly. This particular one does not have mayonnaise or cream fresh in it. It is made with a vinaigrette of vegetable broth, vinegar, cucumber pickle brine, oil. It is best served warm, yet still delicious when cold.

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The trick to a perfect German potato salad, whether it is the one with vinaigrette or mayo, is to boil the potatoes with their skin on. You will need the kind that does not turn into mashed potatoes just by cooking. Once they are cooked, strain and let them sit for about 15 minutes.

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It is best to peel them while they are hot. The skin comes right off. I use a clean kitchen towel to avoid burning my hands.

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What you need:

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1/2 cup / 100ml vegetable broth (hot)

4 tbl spoons vinegar

1 tbl spoon pickle brine (right from the jar)

2 tbl spoon pickled cucumber e.g. cornichons

2 lbs potatoes / medium to large ones - 

1 large onion

3 strips of cooked bacon (optional)

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pepper & salt to taste

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How to prepare:

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Boil potatoes in hot water for about 20 - 25 minutes. I use a knife test - if a kitchen knifes cuts easily into a potato they are done.

The potato texture is different, and I believe better, when you prepare them like that.

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Strain the potatoes and let them sit for about 15 minutes. Careful they will still be hot. Now peel the potatoes. I use a lean kitchen towel to hold them in one hand. I scrape with a sharp kitchen knife over the potato surface. The skin will come right off.

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Cut the potatoes into bite size pieces and put them into your serving bowl.

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Heat up the vegetable broth. Finely dice the onion and pickled cucumber. In a small mixing bowl, mix vinegar, pickle juice, oil, onion, pickled cucumber pieces together. Pour over the potatoes, add hot vegetable broth. Serve warm with cooked bacon (optional) and chives.

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This salad keeps for about 3 days in the fridge. It is best served warm, but equally delicious a day or 2 later.

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Enjoy!

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