Salads
Potato salad with vinegar and broth
This southern German version is lighter, juicier and relies on the warm dressing made from broth, vinegar and mustard. That's exactly why it's a wonderful counterpoint to creamy potato salad with mayo.
Timing
- Preparation: approx. 15 minutes
- Brewing time: approx. 30 minutes
- Total time: approx. 45 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 285 kcal
- Protein
- ≈ 5.4 g
- Carbohydrates
- ≈ 46.6 g
- Fat
- ≈ 7.2 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 3 tbsp white wine vinegar · ≈ 45.0 g
- 2 tbsp oil · ≈ 27.3 g
- 1 tsp mustard · ≈ 5.0 g
- 1 small onion · ≈ 100.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 kg waxy potatoes
- 200 ml broth
- 3 tbsp white wine vinegar
- 2 tbsp oil
- 1 tsp mustard
- 1 small onion
- Salt
- pepper
- chives
Instructions
- Boil the potatoes, peel them and cut them into slices.
- Dice the onion finely.
- Mix the broth with vinegar, oil, mustard and onion and heat.
- Pour the dressing over the warm potatoes and mix gently.
- Season with salt, pepper and chives.
