I grew up in a very German area in eastern Wisconsin, and that meant plenty of beer, brats, pretzels, sauerkraut — and German potato salad.
The potato salad most frequently made by friends and family was a sweet, vinegary, bacon-spiked dish, often served warm, sometimes straight from the crock pot. It is delicious stuff, but I’ve only felt inspired to make it a few times as an adult, mostly for themed fall parties.
But when I finally visited the region (at least the southern portion of Germany), I discovered that the potato salad most often served along with meat and sausages is indeed tangy, but also light, bacon-free and way less sweet than what I was used to.
I loved it.
So when I found myself with a few pounds of yellow potatoes, I decided to try and find a recipe. I looked through a few and was surprised to find that the secret ingredient is beef broth! It gives the potatoes a savory flavor that I didn’t fully realize was there. (You can sub vegetable broth to make it vegan.)
Besides peeling the potatoes, this recipe could not be any easier. It’s also gluten- and dairy-free, which is great for serving at gatherings where people have dietary restrictions — something that seems to be increasing among my friends and family members.
We served this with some good brats and fresh sauerkraut from Miesfeld’s Triangle Market in Sheboygan, Wisconsin, and it was almost like being back in Europe — without the gorgeous Alps as a backdrop.
Southern German potato salad
If the salad is a little soupy, serve with a slotted spoon.
3 pounds Yukon gold potatoes, scrubbed
1 medium yellow onion, finely diced
1 cup beef broth
½ cup (or more to taste) white vinegar
2 teaspoons kosher salt
½ teaspoon freshly ground pepper
2 teaspoons sugar
1 tablespoon yellow mustard
1/3 cup light olive oil or sunflower oil (whatever you use, it shouldn’t taste strong)
1 bunch fresh chives, chopped
Boil the potatoes in salted water until tender. Drain and set aside until cool enough to handle, then peel and slice into ¼ inch slices. Place potatoes in a large glass bowl.
Combine onion, broth, vinegar, salt, pepper, sugar and mustard in a saucepan. Bring to a boil over medium-high heat. As soon as it boils, pour the mixture over the sliced potatoes. Cover with plastic wrap and let sit at room temperature for about an hour.
Pour oil over the potato mixture, add chives and mix gently. Taste it and add more vinegar or salt to taste.
You can serve it immediately or refrigerate until ready to serve. Traditionally, it’s served at room temperature, so leave it out for a half-hour before serving. Honestly, it’s even better the second day, once the flavors have had a chance to meld.