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Authentic Baden Potato Salad (Badischer Kartoffelsalat)

Prep time: 15 minutes Cook time: 25 minutes Rest time: 60 minutes Total time: 1 hour 40 minutes
Print Recipe
Servings: 4 People
Course: Salad
Cuisine: Germany
Ingredients Method Notes

Ingredients
  

  • 900 g 2 lb waxy potatoes, firm boiling variety
  • 1 medium onion finely diced
  • 2-3 tbsp neutral oil sunflower or vegetable oil — use plenty!
  • 240 ml 1 cup water
  • 1-2 tsp beef bouillon powder — or vegetable bouillon for vegetarian version
  • 1 tbsp mustard
  • 2-3 tbsp mild vinegar — Melfor vinegar is traditional
  • Salt and black pepper to taste
  • Fresh parsley chopped

Method
 

  1. Cook the potatoes. Cook the potatoes whole with their skins on in boiling salted water for about 20 minutes until fork-tender.
  2. Sauté the onions. Finely dice the onion. Heat plenty of oil in a pan and sauté until soft, translucent and glassy — not browned. This step is crucial.
  3. Slice the potatoes. Peel the potatoes while still warm and cut into thin even slices. Place immediately into a large bowl.
  4. Add the onions. Pour the sautéed onions with all the oil directly over the warm potato slices.
  5. Make the broth. Using the same pan — do not wash it! — add the water and bring to a boil. Stir in the bouillon powder to make a strong broth. The pan juices from the onions add extra flavor.
  6. Season the salad. Add mustard, vinegar, salt and pepper to the potatoes and onions.
  7. Add the broth. Gradually pour the hot broth over the potatoes while gently mixing. Add a little at a time until the salad is moist and well combined.
  8. Taste and adjust. Add more salt, vinegar or broth as needed.
  9. Rest. Cover and let the salad rest for at least 1 hour before serving. It tastes even better the next day.
  10. Finish. Stir in fresh chopped parsley just before serving.

Notes

Always use the same pan for the onions and the broth — this carries all the flavor and is the secret to an authentic Baden Kartoffelsalat. Always cook potatoes with their skins on — they absorb less water and taste better. Slice them while still warm so they soak up the dressing. The onions must be glassy and soft — never browned. Melfor vinegar is the traditional Baden choice — it is lighter and milder than regular vinegar. The salad tastes best after resting for 1 hour — or even better the next day. For a vegetarian version simply use vegetable bouillon instead of beef bouillon.