Traditional German Summer Potato Salad with Mustard Vinaigrette
Experience the vibrant flavors of an authentic German summer with this delightful potato salad. Unlike typical mayonnaise-laden versions, this lighter take on 'Kartoffelsalat' showcases the natural goodness of fresh, tender potatoes paired with a zesty mustard vinaigrette. The combination of finely chopped onions and a splash of white wine vinegar creates a refreshing dressing that seeps into the warm potato slices, making every bite a burst of flavor. Perfect for summer picnics, barbecues, or family gatherings, this salad is a celebration of fresh ingredients and traditional German cuisine.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
boiling potatoes
6 (medium, unpeeled)
onion
1 (cup, finely chopped)
chicken stock
2/3 (cup)
olive oil
1/3 (cup)
white wine vinegar
1 (tablespoon)
hot mustard
2 (teaspoons)
salt
2 (teaspoons)
black pepper
1 (teaspoon, fresh ground)
lemon juice
1 (tablespoon, fresh)
Instructions
1
Begin by placing the unpeeled boiling potatoes into a large pot of boiling water, ensuring they are fully submerged. Boil the potatoes until they are just tender, showing slight resistance when pierced with the tip of a sharp knife. Be careful not to overcook.
2
Once cooked, drain the potatoes in a colander and allow them to cool slightly before peeling. Slice the potatoes into 1/4-inch thick rounds and transfer them to a bowl. Cover the bowl with aluminum foil to keep them warm and moist.
3
In a 2- to 3-quart saucepan, combine the finely chopped onions, chicken stock, olive oil, white wine vinegar, hot mustard, salt, and black pepper. Bring the mixture to a gentle boil over medium heat while stirring occasionally to ensure the ingredients blend well.
4
Reduce the heat to low and let the sauce simmer for 5 minutes, allowing the flavors to develop. After simmering, remove the saucepan from the heat and stir in the fresh lemon juice to brighten the dressing.
5
Pour the warm dressing over the sliced potatoes, gently turning them to ensure even coating. Allow the salad to cool to room temperature, then taste and adjust seasoning if necessary. Serve at room temperature or chilled, garnished with fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional German Summer Potato Salad?
It is an authentic version of Kartoffelsalat that features a light mustard vinaigrette instead of a heavy mayonnaise-based dressing.
Does this potato salad recipe contain mayonnaise?
No, this recipe is a lighter take that uses a zesty mustard vinaigrette made with olive oil and chicken stock.
What type of potatoes should I use?
The recipe calls for six medium unpeeled boiling potatoes.
Do I need to peel the potatoes before boiling them?
No, you should boil the potatoes unpeeled and only peel them once they have cooked and cooled slightly.
How do I know when the potatoes are done boiling?
The potatoes are ready when they are just tender and show slight resistance when pierced with the tip of a sharp knife.
How should I slice the potatoes?
Once peeled, slice the potatoes into 1/4-inch thick rounds.
Why should I cover the sliced potatoes with aluminum foil?
Covering the potatoes keeps them warm and moist, which helps them better absorb the dressing.
What are the main components of the vinaigrette?
The vinaigrette consists of finely chopped onions, chicken stock, olive oil, white wine vinegar, and hot mustard.
How long should the dressing simmer?
The sauce should simmer on low heat for 5 minutes to allow the flavors to develop.
When should I add the lemon juice to the recipe?
The fresh lemon juice should be stirred in after the saucepan has been removed from the heat.
Is this German potato salad served hot or cold?
It can be served at room temperature or chilled, depending on your preference.
Can this recipe be made vegan-friendly?
Yes, you can make it vegan by substituting the chicken stock with vegetable stock.
What kind of mustard is best for this recipe?
The recipe specifically calls for two teaspoons of hot mustard.
What type of vinegar is used?
One tablespoon of white wine vinegar is used in the dressing.
How much onion is required for the salad?
You will need one cup of finely chopped onion.
Is the onion added raw to the salad?
No, the onions are combined with the dressing ingredients and brought to a boil.
How much olive oil is in the dressing?
The recipe requires 1/3 cup of olive oil.
Can I garnish this dish with herbs?
Yes, garnishing with fresh herbs is recommended if desired.
How many ingredients are in this recipe?
There are a total of 9 ingredients used in this potato salad.
Is the potato salad good for picnics?
Yes, its lack of mayonnaise makes it an excellent choice for summer picnics and barbecues.
What is the German name for this salad?
This type of salad is traditionally known as Kartoffelsalat.
Should the dressing be warm when poured over the potatoes?
Yes, you should pour the warm dressing over the warm sliced potatoes to ensure even coating and absorption.
How much chicken stock is needed?
The recipe calls for 2/3 cup of chicken stock.
What size saucepan should I use for the dressing?
A 2- to 3-quart saucepan is recommended for preparing the dressing.
How much salt and pepper are used?
The recipe uses 2 teaspoons of salt and 1 teaspoon of freshly ground black pepper.
Does this recipe contain any added sugar?
No, there is no sugar included in this traditional recipe.
What is the texture of the finished potatoes?
The potatoes should be tender but hold their shape in rounds.
Is the lemon juice fresh or bottled?
The recipe specifies using 1 tablespoon of fresh lemon juice.
Can I serve this salad immediately?
It is best to allow the salad to cool to room temperature first so the flavors can fully integrate.
Is this a traditional recipe?
Yes, it is a traditional German preparation focusing on fresh ingredients and a vinaigrette base.