I grew up in a very German area in eastern Wisconsin, and that meant plenty of beer, brats, pretzels, sauerkraut – and German potato salad.
The potato salad most frequently made by friends and family was a sweet, vinegary, bacon-spiked dish, often served warm, sometimes straight from the crock pot. It is delicious stuff, but I’ve only felt inspired to make it a few times as an adult, mostly for themed fall parties.
But when I finally visited the region (at least the southern portion of Germany), I discovered that the potato salad most often served along with meat and sausages is indeed tangy, but also light, bacon-free and way less sweet than what I was used to.
I loved it.
So when I found myself with a few pounds of yellow potatoes, I decided to find a recipe. I looked through a few and was surprised to find that the secret ingredient is beef broth! It gives the potatoes a savory flavor that I didn’t fully realize was there. (You can sub vegetable broth to make it vegan.)