This traditional German-style potato salad is what you would be served in Bavaria, Austria or South Tyrol. It’s a classic dish that is the most traditional accoutrement to Wienerschnitzel. The trick is to use the right type of potatoes (waxy such as Yellow Finn, Yukon Gold or red potatoes), to peel them while they are still hot, and to slice and dress them while they are still warm. The salad can be prepared plain or freshened up with radishes, cucumbers, gerkins, boiled eggs or capers. Enjoy!
2 lb waxy potatoes (Yellow Finn, Yukon Gold or red potatoes)
1 Lebanese cucumber
2 medium-sized onions
Up to 1 cup beef, chicken or vegetable broth
1 Tbsp dijon mustard
6 Tbsp white wine vinegar
3 Tbsp Extra Virgin Olive oil
Salt and freshly ground pepper
1/4 cup parsley, chives or watercress
Boil unpeeled potatoes in plenty of salt water about 25-30 minutes until just cooked through.
Drain, rinse in cold water and peel.
When warm enough to handle, slice into 1/4’ disks.
Wash cucumber and slice thinly, sprinkle with little salt, cover and let stand for 10 minutes.
Heat broth in small pan over low heat.
Finely chop onion and simmer in broth for about 4 minutes.
Slowly pour broth over warm pototoes, tossing gently to make sure that the broth gets absorbed. Add little by little until the potatoes are soaked, but not swimming in the liquid.
Drain cucumbers, squeezing out excess liquid and mix into potato salad.
Mix mustard, vinegar and oil and pour over salad. Toss again and season with salt and pepper.
Mince parsley, chives and cress and sprinkle over salad.