If you’re searching for a buffet worthy side dish that can sit out for hours, try my recipe for German Potato Salad. It doesn’t replace the classic mayonnaise based southern version but the flavor profile is altered dramatically when the potatoes, onions, and pickles are covered with a warm, mustard flavored dressing.
It’s a simple prep. You boil the potatoes in the chicken broth, vinegar and sugar and when they’re done spoon out most of them. Leave about a half cup of the potato chunks and mash into the remaining broth adding the mustard and seasonings. When that has boiled down and is a little thicker add the butter.
- 2 lbs. Yukon Gold potatoes, cut into large chunks
- 2 cups chicken broth
- 1 tsp. sugar (or honey)
- 2 tsps. white vinegar
- 1 tablespoon Dijon mustard
- ¼ cup butter
- ¼ cup finely diced shallots
- ⅓ cup minced pickles
- 3 tablespoons chives
- Salt & Pepper to taste
- Mix the chicken broth, sugar, vinegar and salt (to taste) in a pot with the chopped potato and boil until the potatoes are soft enough to be pierced by a fork.
- When the potatoes are done to your liking remove them to a bowl and continue to boil the broth until it is reduced by half and is somewhat thickened. It should be about ½ cup more or less.
- Whisk in the butter and mustard till well combined.
- Take about ⅓ cup of the boiled potatoes and put them into the reduced sauce. Mash well with a fork or potato masher until you have a chunky sauce. If it seems too thick to dress the salad, add a little water.
- To the remaining boiled potatoes add the minced pickle, onion, and chive. Fold in the sauce and serve warm or at room temperature.
It's traditional to use the small pickles called cornichons but any kind is fine.
You can substitute a small red onion for the shallot.
You can substitute parsley (curly or flat) for the chives.
A teaspoon of dill weed or dill seed is also a tasty option.