Kartoffelsalat (German potato salad)

Unlike the Hungarian sour-cream-and-mayonnaise version, German potato salad is made with a vinegar-and-oil dressing, and the warm potato soaks up the stock. In southern Germany it's often eaten without mayonnaise, warm or lukewarm, and it's the most popular side for grilled sausages.

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Method

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1. Boil the potatoes in their skins until tender, then peel them while still warm and cut into thin slices.
2. Put the warm slices in a bowl and sprinkle with the onion.
3. Mix together the stock, vinegar, oil, mustard and sugar, and season with salt and pepper.
4. Pour the warm dressing over the potatoes and toss gently so the potatoes soak up the liquid.
5. Serve warm or cold, sprinkled with chives.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Slice the potatoes while still warm and dress them straight away, as this is when they soak up the flavours best.
• The warm stock matters: it's what makes the salad creamy even without mayonnaise.
• For a sharper taste, add a little chopped pickled cucumber or radish.
• Best lukewarm, but also good cold if made ahead.

Frequently asked questions

Does it contain mayonnaise?

The traditional southern German version doesn't, only a vinegar-and-oil dressing; some regions do make a mayonnaise version.

What goes well with it?

Fried sausage, Wiener frankfurters or schnitzel are the most popular pairings.

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