Prep 10 mins
Cook 20 mins
A delicious and light potato salad, that relies on a few fresh simple ingredients rather than lots of mayo or other veggies to make a wonderful salad. time does not include cooling.
- 6 medium boiling potatoes (unpeeled)
- 1 cup finely chopped onion
- 2⁄3 cup chicken stock
- 1⁄3 cup olive oil
- 1 tablespoon white wine vinegar
- 2 teaspoons hot mustard
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon fresh lemon juice
- Drop the potatoes into enough boiling water to cover. Boil until they show just the slightest resistance when pieces with the point of a sharp knife. Dont overcook.
- Drain in a coloander, then peel and cut into 1/4 inch slices. Set aside in a bowl covered in foil.
- In a 2 - 3 quart saucepan, combine all the ingredients except lemon juice. Bring to a boil stirring occasionally. Reduce the heat to low and simmer for 5 minutes. Remove from heat and stir in lemon juice.
- Pour the sauce over the potato slices, turning to coat evenly. Let cool to room temperature then taste for seasoning and serve.
This is a very nice change from the usual German potato salad that has bacon fat, sugar, and thickening agents like flour. We were looking for a lighter, non-mayo salad to have with grilled bratwurst, and this recipe to me was worth making the steam in the kitchen on a 90 degree evening. The chicken broth and mustard combination gives a lot of flavor. I did not use the chopped onion (although I definitely will next time), but added fresh chopped scallions from the garden to the finished product. I'm glad I did, as the appearance of the salad is pretty monotonous and needs some color for more eye appeal. I did not peel the red potatoes I used (I never do, it's a waste of good food unless they have a green tinge), and I still wanted a lot more color. I think cooked green beans or carrots would be a great addition to punch up the visual impact and add some crunch.
This salad makes way more than four servings, in my opinion. I also object to the amount of salt, especially if you are using canned chicken broth that is not low sodium! A half teaspoon of salt per serving is just too much. I used half the salt called for and found it to be just fine. I also cut the amount of oil a bit, 1/4 cup instead of 1/3, and it didn't seem to be a problem.
I do have one question for the contributor: what is meant by "hot mustard"? Dry mustard, which is inherently hot? A prepared mustard? I think that needs to be clarified. I used prepared Dijon mustard, which is hardly "hot", but gives good flavor. If a dry powdered mustard is meant, I would be willing to try that, so I'm curious. I think the 2 teaspoons of dry mustard would help to thicken the dressing somewhat, as well.
I was looking for a recipe for German potato salad that is similar to what the Alpine Inn in Custer, SD serves. This was very close! I used plain white vinegar and prepared yellow mustard in my salad since that is what I had on hand. I also garnished with a bit of chives. I think next time I will try half prepared mustard and half mustard seed, and also use green onions instead of white in my attempts to tweak this.
I would definitely recommend this to others. I'm not a big potato salad fan (because I don't want to eat something dripping in mayo and bacon grease) but this is different and refreshing.
Absolutely wonderful!! I used a small (1.5 lb) mixed bag of multi colored new potatoes. The black, red, and yellow potatoes gave great color. I boiled them whole, then cut the red and yellow ones in half lengthwise and the purple ones sliced about 4x. Used 1/2 white and 1/2 apple cider vinegar. Made the dish 3 hrs ahead and let sit on stove covered till ready to re-heat so flavors could blend.