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.
Caraway seed is a favorite in German cuisine, quite possibly because it comes in such gorgeous packaging.
-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)
Dressing:
-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