This is a recipe I learned from my mother who is herself not very fond of the mayonnaise-laden potato salads that are typically served in my Westfalian home region. So whenever my mother makes a potato salad herself, she does it as described in this recipe.
Originally – i.e. the way my mother makes it – the dish is made with broth only. However, I find it adds an extra layer of flavor to add a bit of oil and vinegar. I typically use small waxy potatoes with a thin skin (a sorting called „drillinge“ in German). It not only saves you the trouble of pealing potatoes, I think it also looks much nicer in the bowl. 🙂
- 250-300 grams of small potatoes
- 1 medium sour apple (e.g. Braeburn)
- juice of 1/2 lemon
- 5-6 gherkins, roughly chopped
- 200-300 ml of (cold) vegetable broth
- 3 tablespoons of olive oil
- 1 tablespoon of apple vinegar
- freshly ground black pepper, salt
- For serving: a few parsley leaves or chives
- Wash the potatoes well and boil until al dente.
- Strain and let cool down. Then cut into quarters and halves and tip into a bowl.
- Remove the core of the apple, dice it and mix well with the lemon juice in a separate bowl. Let any excess lemon juice drip off before adding it to the potatoes.
- Roughly chop the gherkins and add to the potatoes and apple pieces.
- Ladle the broth over the potatoes until covered by (but swimming in) broth. Turn the potatoes in the broth a couple of times. Add the olive oil and vinegar and season with plenty of black pepper and some salt.
- Cover and set aside in the fridge for a couple of hours. Every now and then, turn the potatoes in the dressing and add more vegetable broth as it gets soaked up.
- Serve with a garnish of parsley leaves or sprinkled with chopped chives.