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Franconian potato salad Recipe

German · Side dish · 40 min total

A tangy, broth-based potato salad from the Franconia region of Germany, made without mayonnaise and served warm for a comforting side dish.

Ingredients

• 1 kg waxy potatoes (e.g., Yukon Gold or red potatoes)
• 1 small onion, finely diced
• 1/2 cup beef broth (or vegetable broth)
• 3 tablespoons white wine vinegar
• 2 tablespoons vegetable oil
• 1 teaspoon mustard (medium hot)
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh chives, chopped

Instructions

1. Place potatoes in a pot, cover with cold salted water, and bring to a boil. Cook until tender, about 20 minutes. Drain and let cool slightly until warm enough to handle.
2. Peel the potatoes while still warm and slice into 1/4-inch thick rounds. Place in a large bowl.
3. In a small saucepan, combine the beef broth, vinegar, oil, mustard, sugar, salt, and pepper. Bring to a simmer, then remove from heat.
4. Pour the hot broth mixture over the sliced potatoes. Add the diced onion and gently toss to coat. Let stand for 10 minutes, stirring occasionally, so the potatoes absorb the dressing.
5. Taste and adjust seasoning with salt and pepper. Sprinkle with chopped chives before serving. Serve warm or at room temperature.

Tips

• Use waxy potatoes so they hold their shape after slicing.
• The salad is best served warm; if it cools, reheat gently in a pan with a splash of broth.
• Store leftovers in the refrigerator for up to 2 days; bring to room temperature before serving.

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