Do you ever get really sick of eating rich food?
OK, me neither.
But sometimes you need something acidic to cut the grease, if you will. The Germans are masters of balancing heavy, hearty food with pickled dishes that perk things up (sauerkraut, anyone?). German potato salad is another mouth-puckering example. No mayo, no fuss; just a simple vinaigrette with onion and parsley. It is unapologetically plain and delicious—just like your Schwäbisch Oma (“Grandma”) might make.
The next time you fry up a chicken schnitzel or grill a bacon cheeseburger, make sure you have some of this on hand.
-2.2 lbs. waxy potatoes (such as red potatoes or Yukon Golds)
-1 Tbsp. whole caraway seed
-1 Tbsp. salt
-1 c. HOT chicken/vegetable broth (from bullion cube is OK; Oma’s not that fussy)
-1/4 c. sweet onion, minced
-2 Tbsp. shallot, minced
-2 Tbsp. chives, snipped
-2 Tbsp. rice wine vinegar
-2 Tbsp. white vinegar
-5 Tbsp. oil (avoid olive oil if you plan to serve cold)
-3/4 tsp. sugar
-1/2 tsp. spicy German or Dijon mustard
-2 Tbsp. parsley, chopped
-salt and pepper, to taste
Bonus points if you don’t overcook the potatoes as badly as I did…
1. In a large pot, boil the unpeeled potatoes with 1 Tbsp. salt and 1 Tbsp. caraway seed. Watch carefully and check periodically for doneness by cutting a potato in half and testing the center.
2. While the potatoes are cooking, combine the dressing ingredients in a jar with a lid and practice your maraca skills (i.e., shake).
Enough of this stuff will have you singing Wagner and extolling the virtues of “lufting.”
3. When the potatos are done, drain in a colander. Peel while still warm. Slice into rounds in a large bowl.
4. Drizzle the potatoes with the hot broth and gently toss.
Oma will forgive you for using bullion.
5. Pour over the dressing, stirring gently. Season to taste.