Add to a large saucepan and cover with water. Next place your potato cubes into a boiling pot, then cover them with water and a pinch of salt.
Place potatoes in a large pot of salted water and bring to a boil. However, I know how unhealthy a classic potato salad is because it normally contains mayonnaise and lots of oil. It’s got a great tangy flavor from the vinegar and onions (which I make into almost a quick pickle when cooking the potatoes) and the cooked potatoes and oil make for a smooth silky finish. To get the recipe started, first you will want to scrub, peel, and cube your large fresh potatoes. It’s potato salad season, friends! This Authentic German Potato Salad is made with creamy gold potatoes and a tangy oil and vinegar dressing. Rinse and scrub potatoes, then slice into 1/4-inch slices. This German Potato Salad with Crispy Bacon is light tasting, tossed in a vinaigrette made with extra virgin olive oil, vinegar, dijon mustard, and spices. Instructions. Oil and Vinegar Potato Salad serves 4 as a side Ingredients. Boil the potatoes until they are tender, or until they can pass the fork test. It is traditionally served in the Swabian region in the southern part of Germany and this recipe has been passed down in our family for generations. Healthy Vegan Potato Salad. Let the potatoes cool for 15-20 minutes and absorb the vinegar. Add a healthy dash of salt (for flavor) and bring to a boil. This type of potato salad can be referred to as German Potato Salad with oil and vinegar and they apparently knew what they were doing. Gradually add the oil, whisking until smooth. In a bowl, whisk the Champagne vinegar with the mustard. I am a huge fan of potato salad, especially when it’s super creamy! Adam from Edinburgh Scotland sent me this oil and vinegar potato salad recipe. At holidays, this Serbian oil and vinegar vegan potato salad is always on the table, and I’m so in love with the recipe. Add a healthy dash of salt (for flavor) and bring to a boil. This Serbian recipe for potato salad (krompir salata) is made with a vinegar-and-oil dressing. And seeing as how I’ve shared recipes for Classic Potato Salad and German Potato Salad (the hot bacon/vinegar kind) in summers past, it’s high time I share the traditional type of potato salad found in the region of Germany where my mom grew up and where my relatives still live today: Schwäbischer Kartoffelsalat! Otherwise, bring the German potato salad with oil and vinegar to any potluck party. Add to a large saucepan and cover with water. To me, potato salad should be a light dish and not a meal which makes you feel full and heavy. Preparation.
Once cooked, slice the potatoes in half and while still warm, drizzle with white wine vinegar so the potatoes absorb the vinegar tang. This Swabian potato salad makes a wonderful side dish for the German Jägerschnitzel – Hunter Schnitzel or the Wiener Schnitzel. 6 medium sized red potatoes cut into chunks (peel on) 2 TBS red wine vinegar 2 TBS cream 2 TBS olive oil 1/4 red onion finely chopped 2 TBS chopped fresh Italian parsley. Since mayonnaise or sour cream are not used to bind the potatoes and vegetables, this version of potato salad is a perfect picnic item in terms of food safety. Marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minutes.
Add the scallions and the shallot and season the dressing with salt and white pepper. Toss together onion, 2 tablespoons vinegar, and 1/2 teaspoon salt in a bowl. Rinse and scrub potatoes, then slice into 1/4-inch slices. Make it for barbecues as well, as it is a great side dish for any grilled meat.