Warm Potato Salad
A delicious warm potato salad made with mustard, onion, and chicken stock—easy to prepare and perfect for Oktoberfest celebrations.
Ingredients
- 800 g Potatoes 4 large potatoes, scrubbed
- ½ Chicken Stock Cube
- 45 ml Boiling Water 3 tbsp / 1.5 oz
- 25 g Mayonnaise 1 heaped tbsp / 0.9 oz
- 2.5 g Mustard ½ tsp / 0.08 oz
- 15 ml Grape Vinegar 1 tbsp / 0.5 oz
- 30 ml Olive Oil 2 tbsp / 1 oz
- 1 Medium Onion finely chopped (about 100 g / ¾ cup / 3.5 oz)
- ½ tsp Salt
- Freshly Ground Black Pepper to taste
- Aromat optional, to taste
Instructions
- Place the potatoes in a pot and cover with water. Boil over low heat for 20–30 minutes, until soft. Test with a fork—if it pierces easily, they’re ready.
- Drain the water and let the potatoes cool just enough to handle. While still warm, peel and slice them.
- Dissolve the chicken stock cube in boiling water and pour over the sliced potatoes in a bowl.
- Finely dice the onion using a sharp knife on a cutting board and add to the potatoes.
- Add mayonnaise, mustard, vinegar and olive oil.
- Gently toss the ingredients to coat the potatoes without breaking them too much.
- Season with salt, black pepper, and a touch of Aromat if desired.
- Transfer into a serving dish. Serve warm.