German Kartoffelsalat (German potato salad). Kartoffelsalat is the name of German Potato Salad in the German language. German Potato Salad can be served either warm or cold. It's a matter of personal preference, and it is delicious either way.
I'm a huge potato salad fan and I enjoy it in all its varieties. But my all-time favorite is Schwäbischer Kartoffelsalat from the. We have more than one authentic German potato salad recipe. You can have German Kartoffelsalat (German potato salad) using 13 ingredients and 8 steps. Here is how you cook it.
Ingredients of German Kartoffelsalat (German potato salad)
- You need of Cooking the potatoes:.
- It’s 1 bag of new potatoes, sliced in half.
- It’s 7-8 cups of cold water (enough water to cover and cook potatoes).
- You need 1 teaspoon of fine salt (add to the water for cooking potatoes).
- You need of Potato dressing:.
- Prepare 1 of medium white or red onion, finely sliced (depending on preference).
- Prepare 8-10 of pickled cornichons, finely sliced.
- Prepare of To taste, salt and ground white pepper.
- Prepare 1/2-1 cup of mayonnaise (add more or less depending on preference).
- You need 1/4 teaspoon of Thomy mustard (or Dijon mustard. Add more or less depending on preference).
- Prepare 1/2 teaspoon of white wine vinegar (add more or less depending on preference).
- You need of For garnish:.
- It’s Handful of chives (optional).
After all, Kartoffelsalat is a traditional German food, therefore you will find different recipes throughout Germany. Kartoffelsalat is a favourite side dish of the German cuisine. My favourite potato salad- yes, it is homemade! Two basic types of potato salad are made in Germany.
German Kartoffelsalat (German potato salad) step by step
- 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..
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. 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. The warm cooked potatoes are marinated in the beef broth is what adds a distinctive and rich flavor.