South German Potato Salad
Sel Gris de Guérande / Salad Herbs
1kg firm waxy potatoes such as Desiree or Kipfler, of even size
½ large white onion, very finely chopped
185ml beef or vegetable stock
65ml malt vinegar*
¼ cup sunflower oil
Fresh parsley to decorate
How to Cook
This is our favourite version of the hundreds of regional German potato salad recipes. In the North of Germany, potato salads are made with a mayonnaise based dressing, while in the South – where they look upon the North as “doing it all wrong” – they use a mixture of oil, stock and vinegar to create a dish that is distinct in flavour and texture.
It is worth doubling the recipe and making up a large quantity, as it will last in the fridge for several days while improving the flavour with time. The salad makes for a great weekday lunch and is a delicious accompaniment to any meat dish, especially schnitzels and BBQs.
1. Leaving the skin on, wash the potatoes and place into a large pot, filled up with hot water to 1/3. Place lid on and bring to a simmer and cook for 20-30 minutes. Test with the point of a knife or skewer -the potatoes should be firm but not raw in the middle. Drain the potatoes and leave to cool slightly. While still warm, peel and cut in half and then slice. Mix with the finely chopped onion.
2. Heat the vinegar, stock, salad herbs and salt and heat until warm then pour over the potatoes. Set aside for ten minutes for the potatoes to absorb the liquid. Then carefully mix the oil into the salad.
*The best vinegar to use in this recipe is German Hengstenberg Altmeister, available at all good delicatessens.
Transfer into a nice bowl, sprinkle with chopped parsley and enjoy with a good beer (and no, it does not have to be German!). The dish makes an excellent side dish for Bavarian Whole Roast Chicken.