Being from Belarus, the potato for me is like a bread. Without it, we can not imagine any single table. I’m accustomed to the taste of salads with mayonnaise, where our bulb plays our first violin. However, recently I discovered a completely new salad, originally from Germany. They say that the Germans are divided into two groups: some that eat this salad with mayonnaise (a favorite option for many), for others it exists only with vinegar. This salad with vinegar dressing not only surprised me, but I must say, I just fell in love with it.
German potato salad
900 g salad potatoes
3 1/2 tbsp butter
2 finely chopped onions
1/3 cup white vinegar vinegar (white balsamic vinegar)
2/3 cup beef or vegetable broth
1 tbsp mustard (Maille, a l’Ancienne)
3 tbsp olive oil
1 tsp salt
Boil potatoes over medium heat under a lid. They should be soft, but not mashed. Depending on the size, the cooking time varies between 20-30 minutes. Drain and clean. (I’m cleaning while they’re still hot).
Peeled potatoes cut into rings. Put in a bowl.
In a frying pan, melt the butter, add the onion. Mix well, add salt and fry, stirring, on medium heat until translucency (approx. 7 minutes). Pour in the vinegar and broth. Add mustard and mix well. Leave sauce on low heat for 3 more minutes.
Add olive oil carefully. Pour sauce into the potatoes and mix well. Set aside for a few minutes and let the sauce soak into the potatoes.