1 hr 30 mins
- Carla -'s Note:
-=Please note that this recipe has recently been "adopted" by me and edited March 2005=- Potato salads are standard fare at a summer barbecue. But, when it's 90 degrees outside, a light German potato salad is a tastier, healthier and safer alternative to a heavy, mayonnaise based salad (which can harbor harmful bacteria after lying in the hot weather for too long). Try this recipe for German potato salad at your next barbecue.
My Private Note
Units: US | Metric
- 1 lb potato, scrubbed
- 1 1/4 cups hot vegetable stock
- 5 tablespoons canola oil
- 2 tablespoons vinegar
- 1 teaspoon coarse German mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon sea salt
- 1/3 cucumber
- 1 large pickle
- 5 ounces cooked bacon, chopped (optional)
- 2 spring onions, chopped
- 2 small onions, finely chopped
- 2 tablespoons fresh chives
- 8 cherry tomatoes, halved
- fresh ground black pepper, to taste
- 1Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot vegetable stock over them. Leave until cool, by which time they should have absorbed the stock.
- 2Whisk the oil with the vinegar, mustard, sugar, salt and pepper.
- 3Halve the cucumber lengthways, scoop out the seeds with a teaspoon and dice the flesh into cubes. Chop the pickle to the same size.
- 4Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes.
- 5Gently mix in the tomatoes and set aside in the fridge for an hour or two.
- 6It is best only lightly chilled so remove at least half an hour before serving.
- 7Check the seasoning and serve.
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Nutritional Facts for Authentic German Potato Salad
Serving Size: 1 (312 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 278.9
- Calories from Fat 160
- Total Fat 17.8 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 734.8 mg
- Total Carbohydrate 28.1 g
- Dietary Fiber 4.1 g
- Sugars 5.6 g
- Protein 3.4 g
The following items or measurements are not included: