Recipe by Chef-Boy-I-Be Illinois
A college friend of mine was from the Schwabisch area of what was formerly West Germany. He made a German potato salad that was unlike the type we usually think of, which has a hot vinaigrette made from bacon grease, vinegar and sugar. I absolutely loved his potato salad and want to share it with you. It's served at room temperature, and is best if it has a chance to sit and marinade for 30 minutes or so. The warm potatoes then have a chance to soak up the vinaigrette. Try this in place of your usual mayonnaise-based American potato salad with your next grilled burger!
- 1 lb new potato
- 1⁄2 cup strong beef broth
- 1⁄4 cup red wine vinegar
- 1 tablespoon mustard
- 4 green onions, thinly sliced
- 1⁄2 cup chopped dill pickle
- salt and pepper
Directions See How It's Made
- Steam the potatoes until tender, remove skins then slice.
- Add remaining ingredients and taste for salt.
- You can add more or less vinegar to your taste. We prefer it slightly tart.
- For beef broth, I combine 1 tablespoon beef bouillon to 1/2 cup water and place in microwave for 1 minute to dissolve. You could also use canned, but you need strong broth for this.