Recipe of Perfect German Kartoffelsalat (German potato salad)

German Kartoffelsalat (German potato salad) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Peel cooled potatoes, slice, then place in a large bowl. Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown.

Here is the best “German Kartoffelsalat (German potato salad)" recipe we have found until now. This will be smell and look delicious.

Ingredients of German Kartoffelsalat (German potato salad)

1. It’s of Cooking the potatoes:.
2. Prepare 1 bag of new potatoes, sliced in half.
3. Prepare 7-8 cups of cold water (enough water to cover and cook potatoes).
4. Make ready 1 teaspoon of fine salt (add to the water for cooking potatoes).
5. You need of Potato dressing:.
6. Take 1 of medium white or red onion, finely sliced.
7. You need 8-10 of pickled cornichons, finely sliced.
8. It’s of To taste, salt and ground white pepper.
9. It’s 1/2-1 cup of mayonnaise.
10. Take 1/4 teaspoon of Thomy mustard (or Dijon mustard).
11. Take 1/2 teaspoon of white wine vinegar.
12. Make ready of For garnish:.
13. It’s Handful of 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.Moreover, the cold 'salad' has a pretty strong summer picnic and BBQ vibe - what are you supposed to make for winter get-togethers?Fortunately, Germans have long had the answer: Kartoffelsalat.This warm, mustard-and-vinegar-based potato salad makes a tangy addition to any holiday parties or feasts.

German Kartoffelsalat (German potato salad) instructions

1. Wash the potatoes and drain excess water in a colander. Cut the potatoes in half and set aside..
2. 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..
3. 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..
4. Meanwhile, finely slice the onion and cornichons and transfer to the same bowl..
5. Once the potatoes have cooled down, add to the mixing bowl with the onions and cornichons and mix together..
6. 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..
7. 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)..
8. 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..

Over high heat, heat to a boil.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.

In Bavaria, it's simply referred to as just Kartoffelsalat, which is just German for potato salad.You can certainly find lots of variations that might include mustard, cucumbers, pickles or sugar.Schwäbischer Kartoffelsalat is a simple German Potato Salad hailing from the Swabian region of Germany that features sliced potatoes, minced onions, hot broth, oil, vinegar, and fresh parsley.Kartoffelsalat is a favourite side dish of the German cuisine.My favourite potato salad- yes, it is homemade!