Kartoffelsalat, German potato salad, is a dish steeped in tradition and regional variations. Unlike its American counterpart, it often features a lighter vinaigrette or a creamy dressing instead of mayonnaise. This salad is a common side dish at gatherings, particularly in southern Germany, and is known for its comforting, tangy flavor. Kartoffelsalat can be served warm or chilled and is a versatile dish that complements many traditional German meals like schnitzel or wurst.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes, plus cooling time
Ingredients:
- 2 pounds potatoes, peeled and sliced
- 1 medium onion, finely chopped
- 1/2 cup vegetable or chicken broth
- 3 tablespoons white vinegar
- 2 tablespoons mustard
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh parsley, chopped
- Optional: bacon bits or sliced hard-boiled eggs for garnish
Instructions:
- Boil potatoes until just tender, then drain.
- While warm, mix with onions, broth, vinegar, and mustard.
- Drizzle with olive oil and season with salt and pepper.
- Let the salad rest to absorb the flavors.
- Garnish with parsley, and bacon or eggs if desired.
Kartoffelsalat is a beloved dish that embodies the simplicity and heartiness of German cuisine.
The origins of German potato salad are hard to trace, but it’s thought to have become popular in the 19th century. The dish is a testament to the German tradition of utilizing local ingredients to create robust, flavorful dishes.