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Susanna's German Potato Salad

1 kg potatoes
1/2 brown onion, finely diced

½ cup chicken stock
¼ cup sunflower oil
¼ cup white wine vinegar
salt and pepper
2 teaspoons Dijon mustard

Boil potatoes with skin on until just cooked. Cool. Peel off the skin. Slice thinly into a bowl. Add diced onion.
In a jug whisk together the dressing ingredients. Pour over the potato and onion. Mix gently to combine. The potato will soak up the dressing. Chill in the fridge until ready to serve.

The first family we met when we arrived in Melbourne in December 2000 were the Koch’s: Markus, Susanna, Jessica, Kim, David and now they have Jayden. We actually met them in a car park at Church. We became lifelong friends. To this day we catch up during the year for meals and every Boxing Day we have lunch at their place. My husband loves Susanna’s special German Potato salad so recently I went around to learn how to make it. We love it because it is not creamy and full of calories and it has simple but tasty flavours. Great served with Bratwurst sausages, sauerkraut, German mustards and rye bread. 

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