Light Summer Potato Salad - Leichter Kartoffelsalat

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“Years ago, my German step-Grandmother gave me a book of German cooking. This is from that book, which was published in 1969. "Light" in this case has managed to hold up for 40 odd years. I changed the original recipe to include veggie stock instead of chicken, and added some fresh chives to the finished salad for a little extra colour. Update: After making it for the first time, I found there was far too much salt put in at a time when there is no going back...so I adjusted that down. Also adjusted down the amount of olive oil (orig called for 1/3 cup), and added some additional directions regarding the potatoes.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the potatoes by scrubbing them clean, but not peeling. Bring a large pot of lightly salted water to boil, drop the potatoes in - there should be enough water to cover them. Boil them briskly until they show only the slightest resistance when pierced with the tip of a sharp knife. (about 20 minutes). You don't want to overcook them or you won't be able to slice them. TEST - take out your largest potato and cut it in half lengthwise, check for doneness.
  2. Drain the potatoes -- let them cool enough to handle them, then peel (use fingers or gently use knife, cut out brown bits as you go). Cut each in half lengthwise and then into 1/4 inch slices. Set the slices aside in a bowl and cover tightly. There will be a small amount of carry-over cooking here.
  3. In a heavy pot combine the diced onion, veggie stock, vinegar, mustard, salt and pepper. Bring to a boil, stirring occassionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove from the heat and stir in the olive oil and lemon juice.
  4. Pour the sauce over the potato slices. Coat evenly by turning with a spatula. Let the potatoes cool to room temperature, mix in the fresh chives, adjust salt & pepper and serve.

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