Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, german kartoffelsalat (german potato salad). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
View All Recipes I Want to Discover. Place potatoes into a large pot and cover with salted water; bring to a boil. German Potato Salad is the ultimate mayo-free summer side dish.
German Kartoffelsalat (German potato salad) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. German Kartoffelsalat (German potato salad) is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have german kartoffelsalat (german potato salad) using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make German Kartoffelsalat (German potato salad):
- Take Cooking the potatoes:
- Get 1 bag new potatoes, sliced in half
- Prepare 7-8 cups cold water (enough water to cover and cook potatoes)
- Prepare 1 teaspoon fine salt (add to the water for cooking potatoes)
- Take Potato dressing:
- Get 1 medium white or red onion, finely sliced (depending on preference)
- Take 8-10 pickled cornichons, finely sliced
- Get To taste, salt and ground white pepper
- Get 1/2-1 cup mayonnaise (add more or less depending on preference)
- Make ready 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)
- Take For garnish:
- Take Handful chives (optional)
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. 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. Warm German Potato Salad (Kartoffelsalat) Ingredients.
Instructions 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.
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. 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.
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