Coburg Potato Salad
Posted by: Tuddles  Fri, 1 Jul 2005, at 8:47 a.m.
 

This recipe definitely produces the closest facsimile to what I have come to
regard as “authentic” German potato salad, the kind my former in-laws make,
the kind I make, and dearly love….. And yes, feel free to add crisp crumbled
bacon at the very end if you like. I often do. Sugar in the dressing? Well, just
a tad perhaps! And please, use the very best, very freshest potatoes you
can find. That will make all the difference...
 

Ingredients:
2 1/2 pounds boiling potatoes
(such as red new potatoes, that will hold their shape when cooked)
1 cup hot brown stock [or beef broth]
2/3 cup minced onion
1/4 cup vegetable oil
3 tablespoons white wine vinegar
Salt and pepper to taste
1/3 cup snipped fresh chives
Minced fresh parsley
 

Directions:
In a large saucepan combine the potatoes with enough salted cold water to cover them by 2 inches, bring the water to a boil and simmer the potatoes, covered, for 20 to 25 minutes, or until they are just tender. Drain the potatoes, return them to the pan, and steam them, covered, over moderate heat, shaking the pan for 1 minute or until they are dry. Let the potatoes
cool until they can be handled, peel them, and slice them thin.
In a heatproof bowl combine the stock or beef broth, onion, vegetable oil, wine vinegar, and salt and pepper to taste.
In a large heatproof salad bowl put the potatoes, pour the dressing over them, and toss salad gently. Sprinkle salad with 1/3 cup snipped fresh chives and some fresh minced parsley.

Serves 4.