German Potato Salad
Submitted by devora
German potato salad in a warm, tangy dressing of broth, white wine vinegar, mustard and a touch of sour cream, poured over still-warm sliced potatoes so they soak up every bit. Served at room temperature with fresh dill.
YIELD
6 servingsPREP
10 minCOOK
32 minREADY
45 minUnlike the creamy, mayo-bound American kind, German potato salad is built on a warm, tangy dressing, and this lighter version skips the usual bacon in favor of broth, olive oil and just a little sour cream.
The single most important step is timing. The dressing goes onto the potatoes while they are still warm. Warm potatoes act like sponges, drinking in the vinegary dressing so every slice is seasoned through, not just coated.
Boil them in their skins to keep them from going waterlogged, then peel and slice while warm. The dressing gets a quick simmer with green onion, mustard and celery seed before the sour cream is stirred in off the heat so it does not break.
A shower of fresh dill brightens it, and it is best served at room temperature, which makes it a relaxed pick for picnics and potlucks.
Kitchen Tips
- Dress the potatoes while they are warm. This is the step that makes German potato salad taste seasoned all the way through.
- Boil the potatoes in their skins so they stay firm and do not soak up extra water, then peel them warm.
- Stir the sour cream in off the heat so it blends smoothly without curdling.
Variations
- Add crisped bacon and use the drippings in the dressing for a richer, traditional version.
- Use whole-grain mustard for more texture and bite.
- Swap the dill for parsley or chives if you prefer.
Ingredients
Directions
In boiling water over medium heat, cook potatoes in their skins until tender, about 25 to 30 minutes.
Drain and dry over low heat in same pan.
While still warm, peel and cut potatoes into ¼ inch thick slices.
Set aside and keep warm.
In a saucepan, combine green onions, broth, olive oil, vinegar, mustard, celery seeds and salt and pepper to taste; simmer 2 minutes.
Cool slightly.
Stir in sour cream, mixing well.
Pour dressing over warm potatoes and mix gently.
Sprinkle dill on top of salad and serve at room temperature.
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