Time and Servings:

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: 6 servings

Nutrition (per serving):

  • Calories: 210 kcal
  • Protein: 3g
  • Fat: 10g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Sugar: 2g
  • Sodium: 220mg

Ingredients:

  • 2 lbs potatoes, peeled and sliced
  • 1/4 cup apple cider vinegar
  • 1/4 cup beef broth
  • 1 small onion, finely chopped
  • 1 tbsp Dijon mustard
  • 1/4 cup vegetable oil
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper, to taste

Instructions:

  1. Boil Potatoes:
    • Place the peeled and sliced potatoes in a large pot of salted water.
    • Bring to a boil and cook until the potatoes are tender but not falling apart, about 10-12 minutes.
    • Drain the potatoes and let them cool slightly.
  2. Make Dressing:
    • In a medium bowl, whisk together apple cider vinegar, beef broth, Dijon mustard, vegetable oil, salt, and pepper until well combined.
    • This tangy dressing adds a signature flavor to the salad.
  3. Assemble Salad:
    • In a large mixing bowl, combine cooked potatoes with finely chopped onion and fresh parsley.
    • Pour the dressing over the warm potatoes and gently toss to coat evenly.
  4. Serve:
    • Serve the Kartoffelsalat warm or at room temperature for the best taste.
    • Perfect as a side dish with grilled meats, sausages, or schnitzel.

Tips for Success:

  • Potato Type: Use waxy potatoes like Yukon Gold or red potatoes for the best texture.
  • Flavor Boost: Let the salad sit for 15-20 minutes to absorb the dressing before serving.
  • Customization: Add crispy bacon bits or chopped pickles for additional flavor.

Wine, Cocktail, Drink Pairing:

  • Pair with a crisp German Riesling or a refreshing lager beer to enhance the tangy flavors of the salad.