Ingredients:
- 2 lbs waxy potatoes (like Yukon Gold), peeled
- 1/4 cup white or apple cider vinegar
- 1/2 cup beef or vegetable broth
- 1 small yellow onion, finely chopped
- 2 tbsp Dijon mustard
- 1/4 cup vegetable oil
- Salt and black pepper, to taste
- Fresh chives or parsley, chopped (for garnish)
- Optional: 4 slices of bacon, cooked and crumbled
Instructions:
- Cook the Potatoes
Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain and set aside to cool slightly, then slice them into rounds. - Make the Dressing
In a small saucepan, warm the broth and add vinegar, mustard, salt, and pepper. Stir well, then add the chopped onions. Let the mixture simmer gently for 2-3 minutes. - Combine Ingredients
Place the sliced potatoes in a large mixing bowl. Pour the warm dressing over the potatoes and gently mix to combine. Add the vegetable oil and stir again, allowing the potatoes to absorb the dressing. - Add Garnishes
If using bacon, sprinkle the crumbled pieces over the salad. Garnish with fresh chopped chives or parsley for a bit of color and flavor. - Serve
Serve the potato salad warm or at room temperature for the best flavor. Enjoy as a side dish with your favorite German main courses.
Tips:
- For a richer flavor: Let the salad sit for 30 minutes before serving to allow the flavors to meld.
- Variation: Some regions add a bit of sugar for a hint of sweetness, which can balance the vinegar tang nicely.