Overview
- tz.de and Frankfurter Rundschau on Dec. 23 reiterated the key step: pour warm broth over freshly sliced hot potatoes before any other ingredients.
- The technique calls for at least 30 minutes for the potatoes to soak up the liquid, with a recommended total resting time of roughly four hours.
- Firm-cooking varieties such as Linda, Cilena, Ditta, Nicola or Sieglinde are advised for shape retention and better marinade uptake.
- Cook potatoes in their skins and peel while hot to limit water uptake; a basic recipe uses broth, oil, vinegar, onion, pickles with brine and mustard, with mayonnaise as an option.
- For a fresh twist reported Dec. 24, Chip.de suggests adding chopped celery for extra crunch and aroma; prepared salad keeps 2–3 days refrigerated.