German Potato Salad
Warm potato slices tossed with onion, mustard and a vinaigrette, southern Germany's mayo-free classic.
✍️ Veg.Pub EditorialPublished 2026-05-20👁 61 views
Calories
260
kcal
Servings
4
Prep time
35
min
Diet
vegan
🧺 Ingredients
- Waxy potatoes600g
- Onion1
- Vegetable stock150ml
- Dijon mustard1 tbsp
- White wine vinegar3 tbsp
- Vegetable oil3 tbsp
- Chives1 handful · Swap: spring onion
- Sugar1 tsp
- Salt and black pepperto taste
👩🍳 Steps
- 1Boil the waxy potatoes whole in their skins, cool slightly, then peel and cut into thick slices.
- 2Finely mince the onion and chop the chives.
- 3Warm the stock, whisk in mustard, vinegar, sugar, salt and pepper, then stir in the oil.
- 4Pour the warm dressing and onion over the still-warm potatoes, toss gently and rest 15 minutes to absorb.
- 5Scatter with chives and serve warm or at room temperature.
📊 Nutrition
| Protein | 5g |
| Iron | 2mg |
| Calcium | 30mg |
| Fiber | 5g |
Introduction
In southern Germany this potato salad differs from the mayonnaise version, dressed instead with a warm stock vinaigrette that is tangy and light. It is a classic partner for sausages and picnics.
Wellness Benefits
- Potatoes support the spleen and supply potassium; eaten warm they are gentler on the stomach.
- Onion and mustard are warming and pungent, aiding digestion and whetting the appetite.
- The vinegar cuts richness, and the dish stays mild and suitable for any season.
Nutrition Highlights
- Cooled waxy potatoes gain resistant starch that benefits the gut.
- Using a vinaigrette instead of mayonnaise keeps calories lower.
Tips
- Choose waxy potatoes so the slices hold together.
- Dress them while warm for the deepest flavor, the key to the authentic version.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
