German Summer Potato Salad
Total time: 35 minutes
This recipe is based on one from the Time Life "Foods of the World" series that I have had for years. The first time I had a similar salad was in Germany, I had expected the typical Midwestern version of Hot German Potato Salad and was wonderfully surprised by this light salad, perfect for summer, and much lower in calories than other potato salads. This recipe serves 4 and in our menu is meant for 2 meals.
- 4 medium potatoes, 20oz (600gr) total
- 1 large onion
- 3/4 cup (6oz, 180ml) chicken stock
- 2 tbs olive oil
- 1 tbs white wine tarragon vinegar
- 2 tbs Dijon-style mustard
- 1 tbs lemon juice
- Put a large saucepan half full of water on medium heat and bring to boil.
- Cut potatoes - the long way, first in half, then in half again. Now slice (the short way) about 1/4 inch thick. We are aiming for bite size so if you have a huge potato, adjust accordingly.
- Add to water, cover partially and cook until done, about 15 minutes.
- Drain, put into a serving bowl and immediately pour sauce over, turning to coat slices evenly. Set aside to cool while finishing dinner.
- Finely chop onion and sauté in olive oil until transparent.
- Add stock, vinegar and mustard and bring to boil over medium-high heat.
- Boil for 5 minutes, stirring frequently.
- Remove from heat and stir in lemon juice.
- To serve: Salad should be served just slightly warm or at room temperature. Refrigerate leftovers.