Kartoffelsalat: Tangy potato salad.
Kartoffelsalat, or German-style potato salad, is a popular dish known for its tangy taste and is a staple at gatherings and barbecues. Often served warm, this salad differs from others because it usually omits mayonnaise. Instead, it features boiled, sliced potatoes dressed in a warm vinegar-based dressing with bacon, mustard, onions, and herbs. The result is a flavorful side dish with a delightful balance of sour, salty, and savory elements, accented by fresh parsley and a hint of sweetness. It's a satisfying accompaniment that can pair well with meats, especially sausages, or can be enjoyed on its own.
Introduction: Welcome to another cooking adventure with letitcook - Kochkanal. Today, we are going back to the basics with a classic dish - an authentic German potato salad. This recipe is simple, flavorful, and a favorite at any gathering. With just a few ingredients and some simple steps, you'll create a potato salad that's sure to impress.
Ingredients:
- 1 kg new potatoes, cooked
- Saltwater with a dash of vinegar for boiling potatoes
- 1 cup beef broth (or vegetable broth for a vegetarian option)
- 1 cup neutral oil (e.g., canola or sunflower oil)
- Ground pepper to taste
- Salt to taste
- 1 medium onion, finely diced
- A pinch of cumin
- A pinch of ground nutmeg
- 1 tablespoon medium-sharp mustard
- Fresh parsley, chopped
- 1/2 cucumber, thinly sliced
Instructions:
1. Prep Time: 20 minutes; Cook Time: 15 minutes; Total Time: 35 minutes
2. Equipment: 1 large pot, 1 sauté pan, 1 cutting board, 1 knife, 1 mixing bowl.
3. In a large pot, cook the new potatoes in saltwater with a hint of vinegar until they are tender but still hold their shape. Once cooked, peel them while they're still warm.
4. In a sauté pan, heat a little beef broth and sweat the finely diced onions until translucent; be careful not to let them brown.
5. Once the onions are done, add the medium-sharp mustard to the pan. This helps to emulsify the oil with the vinegar later on.
6. To the onion mixture, add a small pinch of nutmeg - a perfect complement to the potatoes (optional if not to your taste).
7. Season with salt and pepper, then set this mixture aside.
8. Slice the still-warm cooked potatoes into even slices and place them in a large mixing bowl.
9. Add the neutral oil to your onion mixture.
10. Bring the remaining beef broth to a boil and then combine it with the onion and oil mixture to create an emulsion.
11. Pour the hot broth and onion mixture over the sliced potatoes, stirring gently to combine. The heat will help the potatoes absorb the flavors.
Cooking Tips:
- Make sure to use potatoes that are still warm to ensure they absorb the dressing well.
- Avoid using olive oil, as it can be overpowering; a neutral oil ensures the flavor of the potatoes shines through.
Servings: This recipe yields about 6 servings.
Give credit to the original creator:
This wonderfully authentic German Potato Salad recipe is brought to you by letitcook - Kochkanal. Check out their YouTube channel for more delicious ideas: https://www.youtube.com/@letitcook.
#potatosalad #germancuisine #homemade
(Translated from German: "Hello people, welcome back to letitcook. Today, something simple: a potato salad. For this, we need new potatoes, which I have already boiled in a bit of saltwater with vinegar, beef broth, neutral oil, pepper, salt, an onion, cumin, a bit of nutmeg, mid-sharp mustard, parsley, and half a cucumber. My way of making potato salad is -- I think you might have seen this in another video -- by marinading the potatoes while hot, which is incredibly important for a nice texture. First, sauté the onion, a household onion works, but other types are also good. It's very important...")
YouTube channel - letitcook - Kochkanal: https://www.youtube.com/@letitcook
Kartoffelsalat: Tangy potato salad.
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