Kartoffelsalat
In southern Germany and Austria, potato salad is dressed with a broth and vinegar, not mayonnaise. It's the traditional side for Wiener schnitzel, sausages and roast pork.
A tangy South German potato salad with a warm vinegar and broth dressing, onion and chives. A classic with schnitzel and sausage.
Ingredients
Method
Boil the potatoes in their skins for 20-25 minutes until tender. Drain, peel while still warm, and slice 5mm thick.
Mix the hot stock with the vinegar, mustard, salt, sugar and pepper.
Pour over the warm potatoes with the chopped onion and toss gently so the potatoes absorb the liquid.
Stir in the oil and gherkins and leave for 30 minutes. Season, add chives and serve warm or at room temperature.
Dress the potatoes while still warm. They drink up the flavours, and that is what makes the salad moist, not mayonnaise.
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