This description fits the classic pickled onion potato salad perfectly! This dish is old, cheap, simple and incredibly delicious – the taste of a real grandmother’s kitchen, without mayonnaise.

Here is a recipe that goes great with roasts or meatballs:

🥔 Old Fashioned Pickled Potato Salad (Without Mayonnaise)
This salad highlights the bright taste of potatoes with a sour, mustardy dressing.

I. Ingredients (for 4 people)
Ingredient Quantity Function
Potatoes $1\ \text{kg}$ Type: A-B cooking type (does not fall apart)
Onion $1\ \text{medium head}$ Thinly sliced
Mustard (strong or Dijon) $1\ \text{ek}$ Seasoning
Vinegar (e.g. wine vinegar or apple cider vinegar) $3\ \text{ek}$ Pickling
Sunflower oil/Olive oil $2\ \text{ek}$ Binding
Vegetable juice (or broth/water) $1\ \text{dl}$ Base for dressing
Salt, Pepper To taste
Optional: Parsley Freshly chopped Garnish and freshness
II. Preparation (The secret is in the warm dressing!)
Cooking the Potatoes:

Wash the potatoes thoroughly and boil them in salted water with their skins on. (When cooked in their skins, they don’t absorb as much water, which is important for a good texture!)
When the potatoes are cooked, drain the water, peel them while they are still warm, let them cool slightly, then cut them into $3-5\ \text{mm}$ thick slices.
Making the Dressing:
In a small bowl, mix together the mustard, vinegar, salt and pepper.
Add the $2\ \text{tbsp}$ oil and mix.
Finally, heat up the $1\ \text{dl}$ vegetable stock/water and carefully add it to the dressing. Mix until smooth.
Assembly:

Place the sliced ​​potatoes in a large bowl.
Stir in the thinly sliced ​​(or chopped) red onion.
Pour the warm dressing over the potatoes. Toss gently to coat the potatoes in the dressing.
Resting:
Let the salad sit at room temperature for at least $1\ \text{hour}$ to allow the flavors to meld.
Sprinkle with fresh parsley before serving.
Enjoy your meal!

Want another “forgotten” recipe, like a coleslaw salad without mayonnaise?