Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, german kartoffelsalat (german potato salad). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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German Kartoffelsalat (German potato salad) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. German Kartoffelsalat (German potato salad) is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. 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):
- Make ready Cooking the potatoes:
- Prepare 1 bag new potatoes, sliced in half
- Make ready 7-8 cups cold water (enough water to cover and cook potatoes)
- Take 1 teaspoon fine salt (add to the water for cooking potatoes)
- Prepare Potato dressing:
- Make ready 1 medium white or red onion, finely sliced
- Get 8-10 pickled cornichons, finely sliced
- Take To taste, salt and ground white pepper
- Take 1/2-1 cup mayonnaise
- Prepare 1/4 teaspoon Thomy mustard (or Dijon mustard)
- Get 1/2 teaspoon white wine vinegar
- Make ready For garnish:
- Get Handful chives (optional)
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.
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 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.
If you like easy yet delicious potato salads like the Greek Red Potato Salad, you're going to love this creamy German Potato Salad. Tender potatoes are combined with boiled eggs, and pickles and served in a simple yet irresistible creamy dressing. This is German comfort food at it's best. The Kartoffelsalat or the German potato salad is a simple dish made by using boiled potatoes which is prepared in myriad variations in the different regions of the world. The best part about the dish is that it can be prepared quite easily hence also the popularity.
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