Introduction
Kartoffelsalat, or German potato salad, is a beloved dish in Germany, known for its rich flavors and satisfying texture. Unlike many potato salads that use mayonnaise, this version typically features a vinegar-based dressing that adds a delightful tang. Often made with waxy potatoes, diced onions, and fresh herbs, Kartoffelsalat can be served warm or chilled and is a staple at barbecues, family gatherings, and festive occasions. This dish beautifully showcases the simplicity and deliciousness of German cuisine.
Ingredients
- 1 kg waxy potatoes (such as Yukon Gold or red potatoes)
- 1 medium onion, finely chopped
- 3-4 tablespoons apple cider vinegar
- 4 tablespoons vegetable oil (or olive oil)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley or chives, chopped (for garnish)
- 150 g cooked bacon, diced (for flavor)
- 2-3 tablespoons capers (for extra tang)
- 1-2 boiled eggs, chopped (for added protein)
Instructions
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Cook the Potatoes:
- Place the potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes and let them cool slightly. Once cool enough to handle, peel and slice them into rounds or cubes.
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Prepare the Dressing:
- In a small bowl, whisk together the apple cider vinegar, vegetable oil, Dijon mustard, salt, and pepper until well combined.
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Combine Ingredients:
- In a large bowl, add the warm potato slices, chopped onion, and any optional additions (like bacon or capers). Pour the dressing over the salad and gently toss to combine, ensuring the potatoes are evenly coated.
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Adjust Seasoning:
- Taste the salad and adjust the seasoning with more salt, pepper, or vinegar as needed. Let the salad sit for at least 15-30 minutes at room temperature, allowing the flavors to meld.
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Serve:
- Before serving, garnish the Kartoffelsalat with fresh chopped parsley or chives. Serve warm, at room temperature, or chilled.
Health Notes
- Kartoffelsalat is relatively healthy, especially when made with minimal oil. To reduce calories, consider using less oil or substituting with a lighter dressing. Adding more vegetables can enhance nutritional value.
How to Enjoy
- Kartoffelsalat is best served as a side dish alongside grilled meats, sausages, or as part of a hearty meal. It can also be enjoyed on its own as a light lunch or picnic dish.
Tips
- Potato Selection: Waxy potatoes are best for this salad as they hold their shape well after cooking. Avoid starchy potatoes, as they may become mushy.
- Flavor Development: For a more intense flavor, consider making the salad a few hours in advance or the day before serving; the flavors will deepen as they sit.
- Serving Variation: You can experiment with different herbs like dill or tarragon for a unique twist on the classic recipe.
- Add-Ins: Feel free to customize your Kartoffelsalat by adding diced pickles, radishes, or even some celery for extra crunch.
