Kartoffelsalat: Vinegar-dressed potato salad.
Kartoffelsalat is a traditional German potato salad known for its tangy vinegar dressing as opposed to the creamy mayo-based versions. The salad features boiled potatoes that are then mixed with a flavorful dressing made from vinegar, mustard, oil, and often includes ingredients like onions, pickles, and fresh herbs such as parsley or dill. It is typically served warm or at room temperature and is a popular side dish for barbecues and picnics as well as a common addition to the German Christmas dinner table. It is known for its balance of sweetness, acidity, and a gentle mustard kick.
Introduction:
Today, we're bringing a taste of Germany to your kitchen with a deliciously warm and cozy side dish – the classic Kartoffelsalat, or German Potato Salad. This recipe comes straight from the delightful cooking sessions at letitcook - Kochkanal. Hearty potatoes married with tangy mustard and a gentle hint of vinegar, this salad is perfect for your next gathering or a comforting meal at home.
- 1 kg new potatoes, cooked
- Saltwater with a splash of vinegar (for boiling potatoes)
- 150 ml beef broth (can be substituted with vegetable broth for a vegetarian version)
- 100 ml neutral oil (such as sunflower or canola oil)
- 1 tsp mustard, medium hot
- 1 onion, finely chopped
- 1 tsp caraway seeds (optional)
- A pinch of ground nutmeg
- Fresh parsley, chopped
- ½ cucumber, sliced
- Salt & pepper to taste
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Equipment: Knife, cutting board, large bowl, saucepan, cooking spoon.
Servings: 4-6
Instructions:
1. Start by finely chopping the onion. Place it in a moderate-sized saucepan and lightly sweat it – this means to cook until it's translucent but not browned. Use neutral oil to avoid overwhelming flavors.
2. While the onions are gently cooking, slice your cooked and still warm potatoes into even slices. This dish benefits from the potatoes being marinated while warm, as they’ll absorb more flavor.
3. To the onions, add a heaped teaspoon of medium-hot mustard. This allows the mustard to cook slightly, taking off the raw edge and integrating the flavors.
4. Add a pinch of nutmeg, caraway seeds (if using), and the fresh parsley to the onion mixture. Stir until well combined.
5. Pour in the beef broth followed by the neutral oil to the saucepan. The idea is to create an emulsion that brings together the oil and vinegar. Add salt and pepper to taste.
6. As the onion mixture simmers, prepare half a cucumber by slicing it thinly and set aside.
7. Once you see a consistent emulsion and the broth begins to boil, pour the onion and broth mixture over your sliced potatoes.
8. Gently fold the cucumber slices into the salad, allowing the heat from the potatoes to slightly soften them while keeping their crunch.
9. Taste and adjust the seasonings, adding salt, pepper, or a dash more vinegar if desired.
10. Serve the salad warm for the best flavor experience. It's a great accompaniment to grilled meats or sausages, or even works well as the star of a light meal.
Cooking Tips:
- If you find the salad too dry, you can add a bit more oil or broth to adjust the consistency.
- Ensure the broth mixture is hot when poured over to guarantee the potatoes absorb all the flavors.
- The longer the salad sits, the more the flavors will meld together, making leftovers just as delightful.
This authentic and satisfying German Potato Salad is courtesy of letitcook - Kochkanal's warm and inviting YouTube channel, dedicated to food lovers and cooking enthusiasts alike. Find more hearty recipes where this comes from at https://www.youtube.com/@letitcook.
#potatosalad #germancuisine #warm #cozy
YouTube channel - letitcook - Kochkanal: https://www.youtube.com/@letitcook
Kartoffelsalat: Vinegar-dressed potato salad.
Comments