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 Servings: 4
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs (1 kg) potatoes, peeled and cubed
- 1 cucumber, peeled and very thinly sliced
- Salt, to taste
- Ground black pepper, to taste
- 1/3 cup (80 ml) wine vinegar, divided
- 1 endive, sliced
- 1 pinch sugar
- ¼ cup (60 ml) vegetable oil, divided
- 1 onion, finely sliced
- 1 cup (240 ml) meat stock
- 2 hardboiled eggs, chopped
Directions
- Boil potatoes until tender, drain, and set aside.
- Season cucumber with salt, black pepper, and a splash of vinegar. Set aside.
- Blanch endive very briefly, immediately drain, and run under cold water until thoroughly cooled.
- Season endive with salt, black pepper, sugar, a splash of vegetable oil, and a splash of vinegar.
- Pour stock into a saucepan set over medium heat.
- Combine potatoes and onions in a bowl.
- Pour hot stock over potatoes and onions, stirring to coat thoroughly.
- Whisk together remaining vegetable oil and vinegar and pour it over the potatoes and onions.
- Add hardboiled eggs, endive, and cucumber, mixing thoroughly and taking care not to break up potatoes too much.
- Adjust seasoning to taste and serve while still warm or chill in the refrigerator before serving.
Notes
- Parsley can be added for color.
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