Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, german kartoffelsalat (german potato salad). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
View All Recipes I Want to Discover. Place potatoes into a large pot and cover with salted water; bring to a boil. And seeing as how I've shared recipes for Classic Potato Salad and Herb + Greek Yogurt Potato Salad and German Potato Salad (the hot bacon/vinegar kind) in summers past, it's high time I share the traditional type of potato salad found in the region of Germany where my mom grew up and where my relatives still live today: Schwäbischer Kartoffelsalat!
German Kartoffelsalat (German potato salad) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. German Kartoffelsalat (German potato salad) is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook german kartoffelsalat (german potato salad) using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make German Kartoffelsalat (German potato salad):
- Take Cooking the potatoes:
- Make ready 1 bag new potatoes, sliced in half
- Take 7-8 cups cold water (enough water to cover and cook potatoes)
- Get 1 teaspoon fine salt (add to the water for cooking potatoes)
- Make ready Potato dressing:
- Get 1 medium white or red onion, finely sliced (depending on preference)
- Make ready 8-10 pickled cornichons, finely sliced
- Take To taste, salt and ground white pepper
- Make ready 1/2-1 cup mayonnaise (add more or less depending on preference)
- Get 1/4 teaspoon Thomy mustard (or Dijon mustard. Add more or less depending on preference)
- Get 1/2 teaspoon white wine vinegar (add more or less depending on preference)
- Make ready For garnish:
- Take Handful chives (optional)
Hot potato salad, usually made with bacon, onion and vinegar dressing, soon became so closely associated with German immigrants that it was dubbed "German Potato Salad." Equally scrumptious hot or cold, German Potato Salad is a deeply satisfying blend of sweet, tangy, bacony goodness. The ingredients in traditional Swabian potato salad and few and simple, but there are a few tricks that are absolute musts for getting it right - like the restaurants do. This is the biggest challenge here in the U. This southern German recipe for potato salad—which uses broth, vinegar, onions, and mustard for flavoring—is a pleasant change to the one more often made using mayonnaise.
Steps to make German Kartoffelsalat (German potato salad):
- Wash the potatoes and drain excess water in a colander. Cut the potatoes in half and set aside.
- In a large pot, add cold water. Place the potatoes in the pot and add salt. Cover pot with a lid and bring up to the boil. Once the water has boiled, remove the lid and cook potatoes until soft, roughly 10 minutes.
- To test if potatoes are cooked, use a pointed knife and poke a potato with the tip. If it goes in and slides out easily, the potatoes are ready. Turn off the heat and drain potatoes in a colander. Transfer to a large mixing bowl and set aside to let them cool down.
- Meanwhile, finely slice the onion and place into a mixing bowl. Then finely slice the cornichons and transfer to the same bowl.
- Once the potatoes have cooled down, add to the mixing bowl with the onions and cornichons and mix together.
- Now add mayonnaise and a dollop of mustard (I used Thomy mustard). Stir together. Add white ground pepper and salt to taste and gently incorporate together.
- Lastly, add the white wine vinegar. Mix well and taste the potato salad. Adjust taste if needed (add more mayo, salt or white pepper, depending on preference). Transfer to a serving bowl. Garnish with finely cut chives (if adding).
- Place in fridge for an hour or two or eat immediately (depending on preference). Eat the potato salad as a side dish, with any kind of meat. I love eating it with pork schnitzel or sausages.
The warm cooked potatoes are marinated in the beef broth is what adds a distinctive and rich flavor. Two basic types of potato salad are made in Germany. In the north, the potatoes are held together with mayonnaise. In the southern regions of Swabia and Bavaria and in Austria, Kartoffelsalat is mixed with hot broth, oil and vinegar. This recipe is for the southern version, often called "German potato salad" in the U.
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