Founder of @Umami Sans Frontières
For 4 to 6 people
1/ Boil the Potatoes: Wash the potatoes, place them in a pot with the skins on, add water, and boil for 30 minutes.
2/ Prepare the Onion Broth: Finely chop the onion and place it in a small pot with 200 ml of water. Boil the onion, and partway through, add 1 teaspoon of bouillon to make the broth.
3/ Make the Dressing: Make the dressing by combining the ※ seasonings in a small bowl and mixing them well.
4/ Peel and Slice the Potatoes: Once the potatoes are done boiling, immerse them in cold water for about 30 seconds to cool slightly, then peel them and slice them into pieces about 5mm thick.
5/ Add the Onion Broth: Place the sliced potatoes in a bowl, pour the onion broth over them, and gently mix.
6/ Mix in the Dressing: Add the dressing made in step 3 and gently mix.
7/ Chill the Salad: Let it cool slightly at room temperature, then cover with plastic wrap and refrigerate.
8/ Final Touches and Serve: Before serving, taste and adjust the seasoning if necessary. If desired, chop some parsley and sprinkle it on the salad. It’s ready to serve!
💡 Preparation Tips for Perfect Texture
⭐️ Choose Waxy Potatoes: For best texture, use firm, waxy potatoes like yellow-fleshed or salad varieties. They hold their shape well after boiling and absorb flavors beautifully.
⭐️ Chill for Full Flavor: Although the salad is pleasant warm, it’s even more flavorful when chilled. For the best taste, let it rest in the refrigerator for 1–2 hours—or better yet, prepare it the day before serving.
🍽️ Serving Ideas and Flavor Variations
⭐️ Pick the Right Vinegar: For a bright yet mellow acidity, I recommend white wine vinegar or apple cider vinegar (my personal favorite). Japanese rice vinegar also works beautifully, lending a gentle roundness to the flavor.
⭐️ Customize with Extras: Add chopped pickles, crispy bacon, or herbs like parsley or chives for variation. These additions are especially welcome when serving the salad as a main dish.
⭐️ Pair with Sausages and Sides: As shown in the photo, I served it with small Nuremberg sausages and Rotkohl (German Red Cabbage with Apples – Traditional Rotkohl). These herb-infused sausages go perfectly with beer, so give them a try!
👇Rotkohl (German Red Cabbage with Apples – Traditional Rotkohl)
⭐️ A Versatile Side Dish
This salad pairs wonderfully with grilled meats, roasted vegetables, schnitzel, or even hearty main dishes.
🥩 Want a perfect pairing? Try it with my crispy homemade schnitzel!👉 German Schnitzel with Traditional Sides 
Founder of @Umami Sans Frontières
