German Food - Potato Salad (Kartoffelsalat)
What is Potato salad?
GERMAN POTATO SALAD (KARTOFFELSALAT)
When I was growing up, my mother always made her potato salad with salad dressing and served it cold. However, my mother had eight sisters and three of them were married to men of German heritage, so I had plenty of opportunity to taste German style potato salad.
Most German potato salad (kartoffelsalat) is made with warm, bacon dressing and is also served warm. I say most, because I understand that in parts of Northern Germany, they do make their potato salad with mayonnaise similar to what we generally serve in America. There are slight regional variations throughout the rest of Germany, but the recipe given here covers the basics.
I generally use redskin potatoes or any similar type that don’t turn to mush as easily as russet potatoes. It is best to cook them slightly underdone. Most recipes use regular onions, but I prefer scallions because they are mild and give the salad some color. Many recipes do not include boiled eggs, but I think that they add a lot of flavor and also color.
You can add mustard seed or celery seed or whatever turns you on. I happen to like mustard seed. Chopped parsley is optional and if you use scallions, you probably don’t need it or you can even use freeze-dried parsley if you don’t happen to keep fresh parsley around.
3 Lbs. of Small Redskin Potatoes
¼ Lb. of Bacon cut into ¼ inch strips
1 Bunch of Green Onions or one medium onion finely chopped
6 eggs boiled for 15 minutes and cooled in water
1/2 Cup vinegar
3 tablespoons Sugar
1 tablespoon Mustard Seed (optional)
2 Tablespoons Flour
1 Teaspoon Salt
Pepper to taste
Fresh Chopped Parsley (optional)
1. Boil the potatoes for approximately 20 minutes until they can be pierced with a fork. Drain them and cool them in cold water so that you can peel them with a sharp knife. Cut them into bite-sized slices.
2. Carefully peel the eggs and cut them into about eight wedges
3. Trim the scallions and chop them ¼ inch thick crosswise.
4. Render the bacon in a skillet or saucepan until crisp and remove the pieces with a slotted spoon.
5. Add the mustard seed and the scallions and cook until they are slightly wilted.
6. Next, add the flour to the pan and stir with a wooden spoon to form a light roux.
7. Add the sugar, the vinegar and about a half a cup of water to form a thin, runny sauce. Adjust to taste with the salt and pepper.
8. In a large bowl, add the potatoes, the bacon and the egg wedges.
9. Pour the warm dressing over the contents and gently mix them together
10. Serve the potato salad while it is still warm. It goes well with a variety of pork and chicken dishes or simply add some of the many wursts that Germany is famous for.
Hot German Potato Salad
German Potato Salad
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