Generally speaking, there are two types of potato salad: with mayonnaise or without. I grew up with the southern German version without mayonnaise and like it much better. And for the friends of meat-free and egg-free enjoyment: this is a vegan potato salad.
Because of its central location, you’ll encounter both versions of potato salad in Hesse, where I’m from. For me belongs in a classic South German potato salad vinegar, oil, broth, salt, nutmeg, onions and some mustard. If you want to refine it a bit, you can add some more.
But I wouldn’t overdo it, maybe one more ingredient. Parsley or chives for example, in Austria I have seen it often with cucumbers. That was already delicious, but actually the very simple version is enough for me.
Potato salads differ quite a bit by region, actually. Maybe I’ll do a special around different potato salads 🙂.
What’s especially nice about this one: it’s traditionally a vegan potato salad. So no industrial vegan mayonnaise is required. You’ll find versions of Southern German potato salads with bacon though. Or that meat broth is used. So if you’re in a restaurant and are unsure: ask!
Tips for the preparation
In any case, you should use firm boiling potatoes and cook them in their jacket. Otherwise they will soak up too much water. I would also avoid overcooking them or they will easily fall apart later. Just barely done is enough.
Don’t stir the salad too often. In fact, it’s best not to stir at all. Instead, use two large spoons to slowly shift the salad from the bottom to the top. This way the potato slices don’t fall apart so much. And add the dressing layer by layer, such as in the video. That way you also don’t have to mix it so much.
Frankfurter sausages, Maultaschen, fried eggs, grilled meat or schnitzel go very well with potato salad. If anyone knows of any great vegetarian side dishes besides vegetarian Maultaschen: let me know in the comments. Grain and vegetable patties certainly go well with this, too.
It is best to prepare the potato salad the day before. It tastes a lot better that way!
Southern German Potato Salad with Oil and Vinegar
Ingredients
- 2 onions
- vinegar to taste
- 1 cup broth
- oil to taste
- 1 pinch nutmeg
- salt to taste
- mustard optional
Instructions
- Boil the potatoes in their skins in salted water until just cooked.
- While they are cooking, chop the onions into fine pieces.
- I then let the onion pieces steep in a little vinegar, they lose their pungency that way.
- Pour off the vinegar from the onions and add together with the oil it to the broth. Stir in it also a teaspoon of mustard.
- When the potatoes are cooked, cool them a bit in cold water, drain it and put them aside to cool. It is best to make the salad when they are still lukewarm. This way they absorb the marinade best.
- Now cut the potatoes into 3-5 mm thick slices and layer them in a large salad bowl.
- Cover each layer with some of the vinegar and broth, add some of the onions and some of the broth (so that it's all used up by the time you're done).
- I also recommend adding the nutmeg a little bit at a time. The less you have to stir at the end, the better.
- The salad tastes best if you make it the day before and leave it in the fridge overnight. This releases the flavours properly. Before serving, you should season it once with vinegar, oil, salt and nutmeg. Do not stir the salad, but take 2 large spoons and slowly fold in the seasoned potato slices. This way they won't break up as much.Enjoy your meal!
Please rate my recipe before you leave 🙂:
Cooked with lots of love on From zero to curry.
