Potato Salad without the Mayo

A new potato salad for my family.  It comes from the book I read last month, My Berlin Kitchen by Luisa Weiss.  The Germans certainly love their mustard and vinegar.  The family was skeptical because of all the tartness that mustard and vinegar would put into it. I used half the wine vinegar the recipe calls for and everyone loved it.  Now, I need to try it out for my father-in-law, who IS German.

Without mayonnaise that traditional potato salads have, it’s a great salad to take to a picnic.


Kartoffelsalat (Potato Salad)

2 pounds Yukon Gold or other waxy potatoes

3 and 1/2 Tablespoons unsalted butter

2 yellow onions, finely chopped

1/3 cup white wine vinegar (I used  half this amount)

2/3 cup beef or chicken broth

1 Tablespoon Dijon mustard

3 Tablespoons olive or sunflower oil

1 teaspoon salt

Freshly ground pepper

2/3 cup loosely packed flat-leaf parsley, minced

Wash the potatoes and put them in a pot with cold salted water just to cover.  Bring to a boil with the lid on; then reduce the heat to medium and cook the potatoes until they are just tender.  Depending on their size, this should take between 20 and 30 minutes.  Drain the potatoes and let them cool for at least and hour or two and up to overnight.

Peel the potatoes and cut them into very thin slices, about 1/8-inch thick.  Put the potato slices into a serving bowl.

Melt the butter in a 10-inch saute pan and add the onions.  Mix well and cook for 3 minutes over medium heat.  Pour in the vinegar and the broth.  Add the mustard and stir well.  Let the mixture simmer over low heat for an additional 3 minutes.

Carefully whisk in the oil, and then pour the hot marinade over the sliced potatoes and mix well.  The potatoes will take a few minutes to absorb all the dressing.  Add the salt and as much freshly ground pepper as you like.

Just before serving, add the minced parsley (I forgot that part!) to the bowl and mix well.  Taste for seasoning and serve.

Variations:  Add bits of bacon: dice up to 3 and 1/2 ounces and fry a few minutes before adding the chopped onions (reduce the amount of butter by a tablespoon)

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