German potato salad is a family favorite. This potato salad is made with red potatoes, and can be served warm or chilled so it can be served year round. Traditional German-style potato salad recipes can be high in fat if they use a mayonnaise-based or sour cream dressing recipe. This recipe is a healthier version that uses low-sodium chicken broth for flavor. It is cholesterol free and a perfect make-ahead dish if you are going to a barbecue, company picnic, or reunion. If you are making it ahead, refrigerate the cooked potatoes in dressing for up to 24 hours prior to serving, and add the onions and celery just prior to serving. Keeping the skin on retains valuable vitamin C and fiber as well as adding color to what can look like a bland dish. This version of the recipe makes 6 servings, but can easily be doubled or tripled for larger gatherings. German-style potato salad sometimes has bacon bits added, but it does increase the sodium and fat content.
2 pounds small red skinned potatoes
1/2 cup chopped green onion or chives
1/2 cup chopped celery
1 cup low-sodium chicken broth
3/4 cup cider vinegar
2 tbsp all-purpose flour
1 tbsp extra virgin olive oil
1 tbsp granulated sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
Scrub the potatoes, leaving the skin on, and cut into small chunks. Use a large saucepan over high heat to boil potatoes in water. Once the boiling point is reached, reduce the heat to medium and cook for about 12 minutes or until the potatoes are cooked but still firm. DO NOT OVERCOOK! Meanwhile, use a medium saucepan over medium heat to make the dressing. Combine chicken broth, vinegar, flour, oil, sugar, salt and pepper and whisk until blended. Bring this mixture to a boil, and continue whisking the whole time to ensure there are no lumps. Reduce heat to low and simmer for about 10 minutes. You should see the dressing begin to thicken.
While the dressing is simmering on low, drain the potatoes into a colander and rinse with cold water, gently. Use a large bowl to combine the potatoes, green onion and celery. Once the dressing has cooled a little, pour it over the potato, onion and celery mixture and toss gently to coat the potatoes. Serve it immediately if you prefer a warm potato salad, or chill it in the refrigerator for a cold salad.
This recipe makes 6 servings with 143 calories each. Each serving contains 28 grams of carbs, 3 grams of protein, 600 grams of sodium, 3 grams of fat, and no cholesterol.