German potato salad rests on three things — boiled potatoes, plenty of onion and a dressing of mayonnaise with vinegar. It is the vinegar that keeps it lighter than it looks.

The recipe is adapted from Kuchnia Gazeta.pl.

The main condition is not to serve it straight away. The salad needs at least an hour to stand, otherwise the onion stays on its own and the potato on its own.

Ingredients:

  • 1 kg potatoes
  • 4 large onions
  • 1 cup of mayonnaise
  • 2 tablespoons of sour cream
  • 3 tablespoons of wine or apple vinegar
  • 1 tablespoon of sugar
  • salt, pepper, parsley

Method:

  1. Boil the potatoes in salted water until soft, cool them and slice into rounds.
  2. Cut the onions into thin half-rings.
  3. Mix the mayonnaise with the vinegar, sour cream and sugar into a smooth dressing.
  4. Season the dressing with salt and pepper to taste.
  5. Gently combine the potatoes with the onion and pour over the dressing.
  6. Sprinkle with chopped parsley.
  7. Leave for an hour to let the flavours settle, then serve.

It is served warm or cold — with meat, sausages or simply with bread.

As a reminder, potato pancakes burn at the edges and stay raw inside because of one mistake with the potatoes.

Nota bene

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