Next to Spätzle, this mayonnaise free potato salad is quite possibly the most ubiquitous side dish in Southern Germany. It is such a fixture there is even a dedicated slicing tool I grew up calling a potato harp. Unlike the potato salad you get at the deli in the US, this version is traditionally served warm. For a prettier salad, use potatoes that have a medium or low starch content (e.g. Yukon Gold) and don’t fall apart during cooking. Starchy potatoes like russets taste fine also, but tend to disintegrate more.
8-10 medium potatoes
1 tablespoon mustard
1 teaspoon salt
2 tablespoons red wine vinegar
Squirt of Worcestershire sauce
1 bouillon cube
2-3 tablespoons olive oil
Garlic powder, paprika to taste
In a large pot, cover whole potatoes with cold water. Bring to a boil and simmer until tender. (Test for doneness by poking with a knife or fork. When the implement easily slides back out the potatoes are ready.)
While the potatoes are cooking, chop 1/2 onion quite fine and put into a bowl. Add mustard, salt, and vinegar.
When the potatoes are done, dissolve the bouillon cube in about 8 oz. of boiling water. Pour over the onion mixture and mix.
Peel hot potatoes. Rinse potatoes with cold water if too hot to the touch. Then use a potato harp to slice the potatoes into the bowl with the marinade. (Alternatively slice with a knife).
Mix everything together and adjust the seasonings. Add the oil and garnish with parsley. Serve warm.
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