German potato salad is so much lighter than its American sister, and way tastier. The secret to its depth of flavor is peeling and slicing the potatoes while still hot so it’ll soak up the dressing easier. My version takes several short cuts, so you can have yummy German potato salad in half the time.
- 800 grams boiling potatoes (one small pots worth of potatoes)
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 2 tbsp mustard
- 1 tablespoon dehydrated onion
- 2 tbsp fresh chive or parsley
- 1 vegetable stock cube
- 1 cup water
- Salt and pepper to taste
First boil the potatoes until completely cooked in very salty water. In a bowl combine the rest of the ingredients and whisk. Drain the potatoes and cool only slightly. Make sure you peel and slice them while they are still very warm. Let slices of potato soak up the dressing for at least one hour.
Nutrition for 1/4 of recipe
- 240 calories
- 7 (g) fat
- 39.8 (g) carbs
- 6.5 (g) protein