I used to love eating potato salad during summer gatherings, especially since my mom makes a mean potato salad…that is, until I found out how fattening it is! I guess potato salad is no different in that regard than everything else that tastes good. I still love it, but never let myself indulge the way I used to. I was thrilled when I found out in Southern Germany they have a potato salad recipe that doesn’t use mayonnaise! Although potato salad is carb-heavy, it makes it so much less fattening without the mayo. Instead, they use a light mustard vinegar dressing, and allow the potatoes to soak up vegetable broth that gives them a great flavor. This is an authentic German potato salad recipe, thanks to my mother-in-law for the great tips! The bacon is optional. I also used sour cream and onion almonds from NatureBox to give my potato salad some crunch and extra flavor. Remember, it is important what kind of potatoes you use for potato salad – I found that Yukon gold potatoes do not fall apart very easily and worked really well for mine.
- 1.5 pounds (~10 small) Yukon Gold Potatoes
- 6 cups salt water
- ½ onion, diced
- ½ cup vegetable broth
- 1 tsp Dijon mustard
- ⅓ cup crumbled cooked turkey bacon
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- ¼ tsp salt
- ½ tsp pepper
- ½ cup NatureBox Sour Cream & Onion Almonds www.naturebox.com
- Freshly chopped chives for garnish
- Bring a large pot of salt water to boil.
- Add the unpeeled potatoes and boil for about 25 minutes (a fork should pierce the potatoes easily when done).
- Drain the water and let the potatoes cool for 10 minutes.
- Peel and cube the potatoes, then add them to a large mixing bowl.
- Heat the vegetable broth in a small pot over medium heat until it starts to boil.
- Remove from heat and pour over the potatoes (they will soak up the broth).
- Add the onion, mustard, bacon, vinegar, oil, salt, and pepper. Mix well.
- Add the NatureBox Sour Cream & Onion Almonds and toss well.
- Chill for at least 30 minutes before serving.
- Garnish with freshly chopped chives.
See this post on the NatureBox blog this week!
My mothers (we are from Germany) recipe for potato salat is almost the same as yours and I like this version the best. It’s just not as heavy as the ones with mayo. We add pickles to it.
Nice recipe! I do a German potato salad (also authentic – there are loads of variations) that substitutes bacon fat for the oil, and can also be served hot. You should check out French potato salad – very similar to this, but lighter still. Anyway good recipe – thanks.
Yum, this looks wonderfully light and easily veganizable – thanks!
I may be wrong but i think there seems to be a step missing – do you cook the onion and also the broth? The missing step is I think between steps 5 and 6. Do you pour the hot oil over the potatoes where is the broth being added?
Sorry if I’m being dim as we say in the UK!!
I don’t cook the onion, but you could if you want to. I heat the broth a little before pouring it over the potatoes.
Your directions say to heat the oil to a boil, then pour over the potatoes. I think you meant broth. Lesley seems to be the only reader who caught this.
Anyhow, I also love the oil&vinegar instead of mayo german potato salad and will try the addition of broth, but caraway is a must have flavour for me.
Oops, sorry about that! Will fix now 🙂
My potato salad recipe is almost the same – and I’m from Bavaria (:
Just a few tips to make it even more Bavarian:
We usually cut the potatos into thin slices so they can soak up more vegetable broth!
And then we also grate a ccucumber (an English one) and it is just SO good!!
Lots of love from Munich!