You can find the recipe Classic Potato Salad on this page. My classic potato salad is guaranteed to taste good, I promise!
Especially this potato salad has become so flexible in the recipe that you can easily make changes and additions.
Mustard is important to me here because it creates an excellent flavour base with the other ingredients.
In my article you will find lots of ideas and suggestions for your perfect, classic potato salad. Good luck! Please share the recipe on Facebook, thank you!
- 1. Marinade for the Classic Potato Salad with Cucumber in Vinegar
- 2. What Kind of Potato do I need for Potato salad?
- 3. Classical Potato Salad, what can I add?
- 4. What goes with the Classic Potato Salad
- 5. Onions in Potato Salad…
- 6. Other Recipes for Potato Salad
- 7. Recipe
- 8. Classic Potato Salad Tips
- 9. Calories (kcal) of Classic Potato Salad, the Nutritional Infos
1. Marinade for the Classic Potato Salad with Cucumber in Vinegar
Anyone who has eaten potato salad between Vienna and Hamburg knows the differences and appreciates a classic recipe as the basis. I’ll start here with the broth. Vegetable broth is fine, beef broth too, I especially appreciate the sweet aspect of chicken broth. He’ll save sugar later. I boil about 300 ml broth, season with salt and pepper as well as sugar and vinegar. Now, while the potatoes are cooking, the time is left to season the broth. The marinade should taste sour, powerful and slightly sweet. Strong because the potato already needs power. Onion cubes can now cook for a few minutes in the broth, if you want to add peas to the potato salad, let the frozen peas float for a few minutes in the broth…
2. What Kind of Potato do I need for Potato salad?
You use shape-retaining, waxy (also called “fat”) or predominantly waxy potato varieties such as: Agria, Bamberger Croissants, Hansa, Linda, Marabel, Sieglinde, Ditta, Cilena, Nicola, Selma. You prefer the floury potatoes for mashed potatoes and potato dough.
3. Classical Potato Salad, what can I add?
Everything you like and enjoy can be added to this potato salad. Here is a small list – potato salad with …
pickled gherkins – gherkins – salad cucumbers – endive salad – lamb’s lettuce – iceberg lettuce – peas – bacon – onions – corn grains – celery – roasted courgettes – tomatoes and tomato cubes …
Don’t overdo it with the grave goods, in practice it has been shown that less is more!
4. What goes with the Classic Potato Salad
The classic potato salad goes well with many dishes. With Bratwurst and grill cutlet, with Leberkäse and Naturschnitzel, with fried fish and fish fingers, with Wiener Schnitzel and Fleischpflanzerl… here are some ideas as pictures.
The baked carp, here in the batter. Not only at Christmas a hit and mostly classic with potato salad without mayo. The sauces are already creamy enough, so a classic potato salad goes well with them.
Baked plaice here in the picture with classic potato salad and homemade garlic mayonnaise. A delicious dish of simple and home-style cuisine!
Small meatballs or meatballs – here with classic potato salad and cucumbers.
5. Onions in Potato Salad…
The onion thing comes with every potato salad recipe I have. The potato salad begins to ferment when it is prepared with raw onions and remains standing. For onions in potato salad there are unfortunately only three variants which keep the potato salad edible:
Just before serving, cut the onions fresh and mix them with the potato salad. Eat everything promptly – the shelf life of potato salad is limited (even if stored in a cool place).
Blanch the onion cubes briefly, then mix into the salad, cooled down – keep cool for approx. one day.
Marinate the onion cubes in some vinegar and sugar for approx. 10 minutes and then mix in without the marinade – keep cool for approx. one day.
6. Other Recipes for Potato Salad
potato salad with mustard, Bavarian potato salad from Munich, potato salad with yogurt, Swabian potato salad, easy potato salad, potato salad with bacon, potato salad with mayonnaise, Potato Salad with Lamb’s Lettuce and Porcini Mushrooms in Strudel Dough, Viennese Potato Salad.
- 350 g potatoes
- 1/2 tsp. cumin seed
- 20-30 ml sunflower oil or corn oil
- 150 ml chicken broth I take vegetable broth
- 30-50 ml white vine vinegar
- 1 tsp. mustard original Develey is the best!
- 1 tsp. salt I take Himalayan Salt
- 4 pinches black pepper
- 1 tsp. sugar I take brown sugar
- 1 piece onion
- 1 glas Cornichons Cornichons are the better vinegar cucumbers
- 1/2 bunch chives
- Cook the raw, unpeeled potatoes in salted water with caraway seeds until soft, drain and leave to evaporate briefly.
- Bring the chicken stock to the boil, season with vinegar, mustard, salt, pepper and sugar to taste sweet and sour. The marinade should be strong and salty, the potatoes need it.
- Peel and finely dice the onion, add the diced onion to the broth and leave to stand for a few minutes.
- Peel and slice the potatoes and place them in a large bowl. Add the onion cubes to the potatoes with a skimmer, pour the marinade over the potato slices, stir carefully and leave to marinate.
- Cut the gherkins into slices, chive into fine rolls.
- Add the gherkins and chives rolls to the potato salad and add the broth/marinade if necessary. Season classic potato salad to taste and serve quickly.