As someone who despises mayo, I never got the whole potato salad thing. Why on earth would you want to eat cold potatoes mushed together with mayo!?
Then one time my mom made this potato salad sans mayo with blue cheese and turkey bacon, I thought, I could get on board with this cold potato thing…
Then while dining in Switzerland (oh, that sounded so fancy!) someone made me try German potato salad. I was totally on board with this cold potato thing. I then proceeded to eat it everyday for the rest of my time in Germany.
And because we always want what we can’t have, I obviously needed to re-create it. I am pretty sure the Germans would be proud.
500 g Potatoes
1 onion finely chopped
2 Cloves of garlic, finely chopped
1 tablespoons mustard
1 cup chicken broth
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 tablespoon extra virgin olive oil
Salt & Pepper to taste
*make one day before serving*
1.) Boil the potatoes (with peel on).
2.) Once potatoes are done, allow to cool for a few minutes. In the meantime heat 1 cup of chicken broth on the stove.
2.) Peel and cut potatoes in thin slices while they are still warm and mix them with the onions and the garlic.
3.) Add your mustard, oil and vinegar. Slowly add in your warm broth. I only end up using 1/2 cup of broth. I add a bit and stir it up, you don’t want it to be runny. Add salt and pepper to taste.
4.) Refrigerate over night. You can make it the day of but I would allow 4 hours in the refrigerator before serving.
Have you ever had anything on vacation that you enjoyed so much you needed to make when you got home?
Where’s the coolest place you have had dinner?