Ingredients
Method
- Boil & slice: Cook the potatoes in salted water 15–20 minutes until tender. Peel while still warm and slice thinly: warm potatoes soak up the dressing far better.
- Mix the dressing: Whisk together the GF broth, vinegar, GF mustard, salt and pepper. Stir in the chopped onion and let it sit 5 minutes to soften its sharpness.
- Combine & soak: Pour the warm dressing over the sliced potatoes and toss gently to coat. Cover and rest 15 minutes so everything absorbs the flavour.
- Garnish & serve: Serve slightly warm, scattered with parsley, classically with grilled sausages or roasted vegetables. Bring to room temperature before serving if made ahead.
Notes
Coeliac notes
• Broth is trap number one. German stock cubes are frequently bulked with wheat or contain barley: use a broth labelled gluten-free.
• Mustard is trap number two. Most German mustard is GF, but some use wheat-derived vinegar or additives: choose one labelled gluten-free ("Senf ohne Gluten").
• Vinegar: white wine or apple (both GF). Skip malt vinegar unless it is labelled gluten-free (it is made from barley).
• The sausage beside it is the biggest risk: German Wurst often contains wheat or breadcrumb filler; choose one explicitly labelled gluten-free and do not grill it on a surface dusted with breaded food.
• Naturally gluten-free by design once broth and mustard are sorted. When a label is unclear, treat it as "not for me".
• Broth is trap number one. German stock cubes are frequently bulked with wheat or contain barley: use a broth labelled gluten-free.
• Mustard is trap number two. Most German mustard is GF, but some use wheat-derived vinegar or additives: choose one labelled gluten-free ("Senf ohne Gluten").
• Vinegar: white wine or apple (both GF). Skip malt vinegar unless it is labelled gluten-free (it is made from barley).
• The sausage beside it is the biggest risk: German Wurst often contains wheat or breadcrumb filler; choose one explicitly labelled gluten-free and do not grill it on a surface dusted with breaded food.
• Naturally gluten-free by design once broth and mustard are sorted. When a label is unclear, treat it as "not for me".