Germany Kartoffelsalat (Potato Salad)
Although the exact combination of ingredients varies from region to region and household to household, potato salad is a mainstay of German cuisine and a frequent accompaniment to sausages and other meat dishes. The most common type of Kartoffelsalat is dressed with oil and vinegar. Recipe Serving: Serves 4
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lb (1 kg) potatoes
- 1 onion, finely sliced
- 1 cup (240 ml) meat stock
- 1/4 cup (60 ml) oil
- 1/3 cup (80 ml) wine vinegar
- 1 cucumber, peeled, very thinly sliced (almost like paper)
- 1 endive, sliced
- 1 pinch sugar
- salt and pepper to taste
Directions
- Boil potatoes until tender. Drain and set aside until cool enough to handle.
- Season cucumber with salt, pepper, and a little vinegar. Set aside.
- Blanch endive very briefly and immediately drain and run under cold water until thoroughly cooled. Drain and season with salt, pepper, sugar, oil, and vinegar.
- Heat the stock.
- Peel and slice potatoes.
- Add onions.
- Pour hot stock over onions and potatoes and stir to coat thoroughly.
- Whisk together remaining oil and vinegar and pour over potato salad.
- Add seasoned endive and cucumber and mix thoroughly, taking care not to break up potatoes too much.
- Adjust seasoning if needed and serve while still warm––or chill.
- Parsley can be added for color.
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