GERMAN POTATO SALAD
October is a month where my family celebrates our German roots with delicious food and refreshing beer. This recipe for potato salad is from the Black Forest region and pairs perfectly with bratwurst or schnitzel. Happy Oktoberfest, from my family to yours! Prost!
Serves 4 to 6 as a side dish.
INGREDIENTS
2 pounds small Yukon Gold potatoes
1/3 cup beef stock
1 tablespoon red wine vinegar
1/2 teaspoon celery salt
1/4 teaspoon dried marjoram
1 teaspoon Dijon mustard
2 tablespoons finely chopped onion
6 tablespoons vegetable oil
DIRECTIONS
• Boil potatoes until tender. Allow to cool enough to handle. Peel potatoes and slice into 1/8-inch-thick pieces. Set aside in a mixing bowl.
• Heat beef stock until simmering and add vinegar. Remove from heat and set aside.
• Add celery salt, marjoram, mustard, onions and oil to potatoes in bowl.
• Pour hot beef stock/vinegar over potatoes and let it sit for 20 minutes.
• Toss potatoes and add salt/pepper to taste, if needed.
• Optional: Top with chopped scallions or bacon.
• Serve warm or chilled.
