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We hope you got benefit from reading it, now let’s go back to german kartoffelsalat (german potato salad) recipe. To cook german kartoffelsalat (german potato salad) you need 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook German Kartoffelsalat (German potato salad):
- Prepare Cooking the potatoes:
- Get new potatoes, sliced in half
- Prepare cold water (enough water to cover and cook potatoes)
- Get fine salt (add to the water for cooking potatoes)
- Prepare Potato dressing:
- You need medium white or red onion, finely sliced
- Use pickled cornichons, finely sliced
- Get To taste, salt and ground white pepper
- Provide mayonnaise
- Use Thomy mustard (or Dijon mustard)
- You need white wine vinegar
- Prepare For garnish:
- Get chives (optional)
Instructions to make German Kartoffelsalat (German potato salad):
- Wash the potatoes and drain excess water in a colander. Cut the potatoes in half and set aside.
- In a large pot, add cold water. Place the potatoes in the pot and add salt. Cover pot with a lid and bring up to the boil. Once the water has boiled, remove the lid and cook potatoes until soft, roughly 10 minutes.
- To test if potatoes are cooked, use a pointed knife and poke a potato with the tip. If it goes in and slides out easily, the potatoes are ready. Turn off the heat and drain potatoes in a colander. Transfer to a large mixing bowl and set aside to let them cool down.
- Meanwhile, finely slice the onion and cornichons and transfer to the same bowl.
- Once the potatoes have cooled down, add to the mixing bowl with the onions and cornichons and mix together.
- Now add mayonnaise and a dollop of mustard (I used Thomy mustard). Stir together. Add white ground pepper and salt to taste and gently incorporate together.
- Lastly, add the white wine vinegar. Mix well and taste the potato salad. Adjust taste if needed (add more mayo, salt or white pepper, depending on preference). Transfer to a serving bowl. Garnish with finely cut chives (if adding).
- Place in fridge for an hour or two or eat immediately (depending on preference). Eat the potato salad as a side dish, with any kind of meat. I love eating it with pork schnitzel or sausages.
There is some sort of "war" going on whether traditional German potato salad should be made with mayonaise, or with vinaigrette. People of northern Germany prefer the mayo version, while in the south vinaigrette is used. Hot potato salad, usually made with bacon, onion and vinegar dressing, soon became so closely associated with German immigrants that it was dubbed "German Potato Salad." Equally scrumptious hot or cold, German Potato Salad is a deeply satisfying blend of sweet, tangy, bacony goodness. Two basic types of potato salad are made in Germany. In the north, the potatoes are held together with mayonnaise.
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