German Cuisine
German Potato Salad with Warm Mustard Dressing
Warm potato salad is a definitive signature of Southern German culinary tradition. Devoid of heavy mayonnaise, this classic is unified by a sharp, glossy dressing made from hot broth, apple cider vinegar, and coarse grain mustard. The boiling marinade instantly penetrates the warm potato starch, rendering the slices incredibly juicy. Crunchy pickled gherkins introduce crisp texture while red onion slivers inject a clean bite.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 10 min
- Cooking
- 20 min
- Servings
- 2
- Difficulty
- Easy
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 240 kcal
- Protein
- 4 g
- Fat
- 8 g
- Carbs
- 38 g
- Fiber
- 4 g
Step by step
Method
- 01
Boil the potatoes in their skins in salted water until tender…
Boil the potatoes in their skins in salted water until tender (about 20 minutes). Drain, cool slightly, peel, and cut into 5-7 mm rounds.
- 02
Peel the red onion and slice into thin half-moons
Peel the red onion and slice into thin half-moons. Finely slice the pickled gherkins into thin wheels.
- 03
In a small saucepan, combine the hot broth, apple cider vineg…
In a small saucepan, combine the hot broth, apple cider vinegar, vegetable oil, whole-grain mustard, sugar, and salt. Bring to a brief boil over medium heat and remove from stove.
- 04
Steep the sliced onions directly in the hot dressing for 2 mi…
Steep the sliced onions directly in the hot dressing for 2 minutes to temper their raw harshness and soften their texture.
- 05
Place the warm potato wheels and sliced pickles into a deep s…
Place the warm potato wheels and sliced pickles into a deep salad bowl.
- 06
Pour the warm dressing and onions over the salad
Pour the warm dressing and onions over the salad. Toss very gently with a spoon to avoid breaking the potato structure.
- 07
Allow the salad to rest at room temperature for at least 15-2…
Allow the salad to rest at room temperature for at least 15-20 minutes to properly absorb the liquid and develop its glossy finish.
Dishday
Useful advice
Cooking tip
Slice and dress the potatoes while they are still warm; their porous structure acts like a sponge, absorbing the vinaigrette down to the center.
How to serve
Serve warm or at room temperature. It traditionally acts as a side to protein mains but is stellar on its own with rye bread.
How to store
Keeps beautifully in the fridge in a sealed container for up to 2 days. Bring to room temperature or warm gently in the microwave before plating.
Note
Opt for waxy potato varieties that hold their shape and resist crumbling when sliced after boiling.
