Alsatian Potato Salad
If there’s one dish I always order when I’m in Alsace, it’s Alsatian potato salad, or Grumbeere Salad.
This potato salad, often served with knacks (Alsatian sausages), is a staple of the Alsace region in France. It’s delicious, quick and easy to prepare, making it the perfect side dish to my summer barbecues.
Ingredients
Here are some tips on the ingredients you need to make this Alsatian salad:
- Potatoes: Choose firm-fleshed potatoes, preferably new potatoes such as red potatoes, for perfect texture.
- Onion: Use a red or yellow onion. I like red onions, it brings a nice color and a milder flavor.
- Herbs: Add parsley and chives for a touch of freshness. If you don’t have both, one of both only is okay.
- White wine: A must for this salad and addind a nice tangy flavor to the potatoes. If you prefer to avoid alcohol, replace it with white wine vinegar.
- Broth: This is the special feature of this salad. Beef or Chicken broth is added to the potatoes before the dressing. This allows the potatoes to absorb the liquid and remain tasty, without overloading on the dressing.
- Vinaigrette: Prepare a classic vinaigrette with Dijon mustard, vinegar and sunflower oil. In Alsace, we use a special vinegar called Melfor vinegar, made from white wine vinegar, honey and herbs. If you can’t find any, replace it with white wine vinegar and a little honey.
You’ll find the exact quantities in the recipe card.
Note: Some recipes add crème fraîche (sour cream). Personally, I don’t think this salad needs it. The potatoes become naturally creamy thanks to the broth. Plus, it’s healthier without cream! You’ll find the exact quantities in the recipe card.
By the way, if you’re looking for another option, try my French Potato Salad with Green Beans!
Preparation step by step
The preparation is super simple:
- Cook the potatoes: Place the potatoes in cold salted water, bring the water to boil and cook for about 20-25 minutes until tender. Once cooked, drain, rinse under cold water, peel and slice.
- Preparing the vinaigrette: Meanwhile, prepare the vinaigrette by mixing all ingredients together, slice the onion and chop the herbs.
- Assembly: In a large salad bowl, combine the potatoes, white wine and stock, mix and leave to soak for a few minutes.
- Finishing: Add the vinaigrette, onion and herbs. Mix and serve!
Tips for a successful Alsatian potato salad
- Still-warm potatoes: Toss the still-warm potatoes, it will help absorb the liquid.
- Let the broth absorb: Let the potatoes absorb the broth before adding the vinaigrette.
- Serve warm or at room temperature: This salad is best served warm or at room temperature.
Variation ideas
- Add lardons: For a more gourmet version, add grilled lardons or bacon.
- Various herbs: Experiment with other herbs such as dill or coriander.
- Varied vinaigrettes: Try a balsamic vinegar-based vinaigrette for a sweet touch.
Frequently Asked Questions
It can be served warm or at room temperature for a better taste.
Yes, you can make this Alsatian potato salad in advance, even one day before. It keeps well in the fridge. Just remember to take it out 30 minutes before serving so that it’s at room temperature.
Grumbeere Salad is traditionally served with cold knacks or knacki, lean pork and beef sausages. It’s also perfect with grilled meats such as pork chops or poultry.
If you prefer a non-alcoholic recipe, you can replace the white wine with white wine vinegar. The taste will be slightly different, but just as delicious.
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Recipe Card
Alsatian Potato Salad
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Ingredients
- 2 lb new potatoes or red potatoes (1 kg)
- 1 red onion
- ¼ cup fresh parsley chopped
- ¼ cup fresh chives chopped
- 2 tablespoons white wine
- 1/2 cup chicken stock
- Salt and pepper
Alsatian vinaigrette
- 1 tablespoon Dijon mustard
- 1 pinch of salt
- 3 tablespoons Melfor vinegar or white wine vinegar with a little honey
- 3 tablespoons sunflower oil
Instructions
- Place the potatoes in a large pot of cold salted water. Bring to the boil and cook for about 20 minutes, until fork tender. Drain, run under cold water, peel and slice into rounds about 1/4 inches (6 mm) thick.
- Chop the red onion, parsley and chives. Prepare vinaigrette by mixing mustard, salt and vinegar. Slowly add the oil, whisking constantly.
- In a large bowl, mix the still-warm potatoes with the white wine and stock. Leave to absorb for a few minutes.
- Then add the vinaigrette, onion, parsley and chives. Mix gently and finish with salt and pepper to taste. Serve the salad warm or at room temperature.
