Drop whatever you are doing right now and get to making this potato salad. It is savory, tangy, has the perfect amount of freshness and crunch…it´s basically perfection. Not to mention that it doesn´t require ANY mayonnaise and is actually quite healthy! Bring this to your next bbq and everyone will love you for it.
This is “kartoffelsalat” which is a typical German Potato Salad. And let me tell you…the Germans don´t mess around when it comes to potatoes! In this recipe we pour a hot marinade over the potatoes that really allows the flavor to soak all of the way through. The addition of fresh cucumbers adds the perfect amount of crunch! Once you make this vinegar-based potato salad, you will never go back to the mayonnaise version!
German Potato Salad (mayonnaise-free)
Ingredients
- 3 lbs yellow-fleshed waxy potatoes (Yukon Gold), washed with peels left on about 5 medium-sized potatoes (1.4 kilos)
- 1.5 cups water 350ml
- 1/2 vegetable bouillon cube or sub veggie broth for water and bouillon cube
- 1/2 cup white vinegar or white wine vinegar 120ml
- 2 tsp dijon mustard sub regular yellow mustard
- 3 tsp salt
- 1 tsp white sugar
- 1 yellow onion, minced
- 1/3 cup neutral oil (I use sunflower) 80ml
- 1/4 cup fresh chives, minced
- 1 cucumber (unpeeled), cut into half-moons
Instructions
- Add the potatoes to a large pot and cover with cold water. Place on the stove and bring the water to a boil (this goes faster if you place the lid on top until the water starts boiling. Salt the water generously with a small palmful.
- Allow the potatoes to boil until they are fork tender. There should be a slight resistance when you prick them with a fork but they shouldn´t completely fall apart. This should take around 25-30 minutes depending on the size of your potatoes. as of 20 minutes, start checking them every 5 minutes until they are done.
- Remove the potato skins: Once the potatoes are finished cooking, drain and rinse them in cold water. While the potatoes are still hot, use a clean kitchen towel to cover your hands and rub off the skins from the potatoes.
- Cut the potatoes in 1/4 inch slices and add them to a large bowl.
- Make the marinade: to a medium saucepan, add the water and vegetable bouillon cube (or broth), vinegar, dijon mustard, salt, sugar, and minced onion. Bring to a boil and remove from the heat.
- Pour the marinade over the potatoes and cover the bowl (I like doing this with a baking sheet). Let sit for at least 1 hour, stirring once halfway and re-covering.
- Add the neutral oil , cucumber, and chives. Let sit in the fridge for at least 2 hours or ideally overnight. Enjoy!
