Oh, German potato salad, you have eluded me for too long. I have actually had people tell me that they don’t like German potato salad. To them I say “bah humbug” (I can say that because it’s close to Christmas).
I think that is ludicrous to not love something as delectable as this. If we are being honest, I will say that German potato salad is my number one favorite piece of German cuisine. I’m not huge on all of the different kinds of sausages and pressed meats. In fact, some of them are a little sketchy. Give me a vinegar based potato salad though, and it’s all over.
Believe it or not, I was starting to believe that German potato salad was actually a myth, a little like Polish pottery (shhh, the Polish people told us it’s actually a western thing). I thought this delicious salad was dreamt up by a bunch of German wannabes and it did not actually exist in Germany. I hadn’t found a good one until recently.
We traveled to Berlin over Thanksgiving and I had the BEST german potato salad EVER at a little restaurant called Meisterstück. It was actually the first time I enjoyed the sausage as well. They make their own sausage and the potato salad was, well, let’s just say that if I hadn’t been meeting with an old friend, I would’ve asked for a container to go. I almost went back that evening for more, but decided against it. I regret that decision still…obviously.
So, when we returned home, I was determined to make something like it. I’ll never replicate it completely, but the flavors are similar. A little tangy, a little sweet, and room temperature, never cold, never hot. And it doesn’t have bacon in it. Not that I’m a bacon hater, but I don’t eat it very often anymore (much to the disappointment of my entire family who is always begging for bacon).
You can feel great about eating this and all of your vegan friends will be super impressed.
- 4 large yukon gold potatoes (about 1.5 pounds, or each one is about the size of a baseball)
- 1 Tablespoon canola oil
- 1/4 cup chopped yellow onion
- 1 Tablespoon all purpose flour
- 1 Tablespoon white granulated sugar
- 2/3 cup vegetable stock
- 1/3 cup white vinegar
- 1 Tablespoon german mustard (can use country dijon)
- 1 teaspoon salt
- Finely chopped chives or green onions for garnish (optional)
- Wash potatoes and add to a medium stock pot
- Will with water until just covering the potatoes
- Over high heat, boil potatoes in their skin until you can easily put a knife through them
- In a small skillet over medium heat, add canola oil and onions
- Saute for 3-4 minutes, just until the onions start to get soft, but still have a little crunch
- Add flour to the onions and cook for an additional 1 minute and then remove from heat
- In a serving bowl, mix the onion and flour mixture with the sugar, stock, vinegar, mustard, and salt
- When the potatoes are cooked, let them cool slightly – enough to peel the skins off with your hands
- Slice the potatoes into 1/4 inch slices
- While still warm, toss them with the mixture in the serving bowl and allow the potatoes to soak up the liquid, this could take around 20 minutes
- Garnish with chives or green onions
- Serve at room temperature