Augsburg Potato Salad

5 from 5 votes
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 13 kcal


  • 1 kilogram Waxy potatoes
  • 1 Mild onion
  • Cucumber
  • 7 leaves Endive salad
  • 1 bunch Parsley
  • 1 bunch Vegetable broth
  • Sunflower oil
  • Mild vinegar
  • Mustard
  • Salt
  • Pepper
  • Sugar


  • Boil the potatoes in a large saucepan with salted water for 20 to 30 minutes. Drain, peel and cut the potatoes into slices of about 5 mm. Peel the onion and cut into small pieces. Wash half the cucumber well and also cut into small pieces. Put all the ingredients in a bowl with the potatoes.
  • Pour vinegar, oil, salt, pepper, sugar and a little mustard over the salad together with the stock and mix well. It is best to let it steep for an hour. In the meantime, wash the endive salad and cut into small pieces. Wash and chop the parsley.
  • Before serving, mix the lettuce and parsley into the lettuce and mix it again and season if necessary. The potato salad also tastes very good when it is still slightly warm. Good Appetite.


Serving: 100gCalories: 13kcalCarbohydrates: 1.8gProtein: 1.1gFat: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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