In Germany, opinions traditionally differ when it comes to potato salad. Isn’t there even one? “Potato Salad Equator” according to the logic: In the south of this (imaginary) line, people eat potato salad with broth, oil and vinegar; In the north, people tend to prefer mayonnaise? I don’t believe in such self-imposed restrictions. On Christmas Eve there is always and only the tried and tested Family recipe (with homemade mayo, apples, pickles and eggs – never with meat sausage!), but especially in summer I love the quick version of potato salad with oil and vinegar. I avoid broth and fried bacon cubes anyway.
Potato salad with oil and vinegar It can be prepared quickly and can then sit comfortably in the fridge until dinner and gain in aroma.
A few notes about the ingredients:
- For potato salad (with oil and vinegar or mayo, it doesn’t really matter) you need waxy or predominantly waxy potatoes, not floury varieties.
- As a type of vinegar, I would choose a rather light, sweet vinegar, e.g. B. white balsamic vinegar or herbal vinegar. It is better not to use dominant, very acidic vinegars such as red wine vinegar or walnut vinegar.
- You can basically experiment with the herbs, but I think chives are a must here. For example, I find parsley tastier on potato salad with mayo.
- A German potato salad needs German oil! What I mean is: olive oil has no place here. Instead, you should use sunflower or rapeseed oil.
- If you like, you can also cut radishes into thin slices and add them to the finished salad. This gives even more bite and freshness!
Potato salad with oil and vinegar is also a great one Meal prep for the summerwhich is why I always prepare double the amount. How jealous do you think your colleagues will look when you put your lunch box with this refreshing lunch on the table on a hot summer day, while they have to make do with an often dubious canteen selection? Ha!
Alternatives to potato salad with oil and vinegar
And if the variations presented are too boring for you, try tzatziki potato salad, Nice-style potato salad or fake potato salad (with kohlrabi instead of potatoes – for the low-carb fans among you). Would you rather make potato salad with broth? Then stop by German Abendbrot. I’ve already prepared Julia’s recipe for Hessian potato salad with broth – it works great!
Potato salad with oil and vinegar
for 2-3 servings
PRESS
- 700 G potatoes boiling solid
- 1 small onion
- 2 EL Balsamic or other sweet vinegar
- 2-3 EL Rapeseed or sunflower oil
- Salt
- freshly ground black pepper
- 1 EL Chives rolls or other herbs
- Sugar optional
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Roughly clean the potatoes and cook them in their skins. Then let it cool for about 30 minutes.
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In the meantime, prepare the dressing: Chop the onion very finely and mix with oil, vinegar, salt, pepper, chives (and sugar if necessary) to make a dressing.
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Halve or quarter the potatoes and cut them into slices that are not too thin.
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Mix with the dressing and let sit in the fridge for at least 2 hours (better overnight).
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Then taste again, adjust the seasoning and serve.
The potato salad can handle more spice and acidity than you initially think. However, the seasoning is initially rather reserved and tastes strong again before serving.