German Potato Salad!
This famous German side dish has a large selection of recipes to prepare it. The German Potato Salad can be served cold or warm, with or without mayonnaise, depending on region.
Ingredients for German potato salad:
- 1 kg (2.2 lbs) of small potatoes
- 1/8 l (1/2 cup) clear beef broth or “Maggi Klare Bruehe clear broth in Glas”
- 1 cup of diced onions
- 3 tablespoons of vegetable oil
- 3 tablespoons of vinegar Or “Hengstenberg Seasoned Vinegar”
- 2 to 3 tablespoons of mayonnaise
- 4 hard boiled eggs
- 4 to 5 pickles Or “Hengstenberg Crunchy Gherkins”
Wash potatoes and cook them for about 16-18 minutes (depending on size of potatoes) in a pot of water. The water should cover the potatoes. After cooking, take the potatoes out and drain them under cold water in a colander. Peel the potatoes while warm—it’s easier. Let cool down. When ready, cut the potatoes in thin slices and place in a large bowl. Heat up beef broth and pour it over the potatoes. Let it all soak for about an hour. Be sure to check from time to time—ensuring the potato slices are evenly mixed in the broth.
Add the diced onions, diced or cut pickles, chopped hard boiled eggs, vinegar, oil, and mayonnaise. Mix your German potato salad well. Salt and pepper to your taste.
The German potato salad is always welcome for pot luck dinners and parties. You also could serve it with Oma’s grilled German hamburgers or just with different kinds of sausages.