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
More German recipes by rjsadowski
- German Food - Sausages - The Best of the Wurst
Growing up in a German-Polish area of Wisconsin, German sausages (wurste) were always available even in the supermarkets. I also had the good fortune to taste some of them when I visited Germany on several occasions. For those of you who may not be a
- German Food - Beef Roll Ups (Rouladen)
Rouladen is a German specialty which is made from thin slices of beef stuffed with bacon, onions, pickles and mustard and then rolled into packets. Each roulade is tied or secured with a toothpick, browned and then cooked in a rich gravy. Often serve
- German Food - Beef Pot Roast (Sauerbraten)
When you think of German pot roast, sauerbraten immediately comes to mind. This classic German specialty begins with a beef bottom round or rump roast which is marinated in wine, vinegar and spices for several days. It is then browned and returned to
- German Food - Hunter's Cutlet (Jaeger Schnitzel)
Jaeger Schnitzel, which translates to hunter's cutlet, was originally made from wild game and mushrooms found in the woods. Today it is usually made from pork or veal and cultivated mushrooms. As opposed to Weiner Shnitzel which is made from breaded
- German Food - Red Cabbage (Blaukraut, Rotkraut or Ro...
Depending upon the area of Germany it is called either rotkraut or blaukraut. Either way this slightly sweet and sour cooked red cabbage is a perfect accompaniment for chicken, duck, goose, venison, rouladen, sauerbraten or just about any pork recipe
- Austrian Food - Breaded Veal Cutlet (Wiener Schnitze...
Wiener Schnitzel is served throughout Europe and America but nowhere any better than in Vienna, Austria. Often there, it can be larger than the plate on which it is served. This recipe explains how to make it at home, although you may want to make yo
- Austrian Food - Raspberry Souffle (Salzburger Nocker...
Salzburger nockerl was invented in the seventeenth century by the mistress of the Archbishop of Salzburg. Its three peaks are supposed to resemble the hills surrounding the city of Salzburg. made with beaten egg whites it resembles a French Souffle i
- Austrian Food - Boiled Beef (Tafelspitz)
Boiled beef (tafelspitz) is cosidered to be the national dish of Austria. Franz Joseph I was a great lover of tafelspitz and thus so were all Austrians. This dish is usually made with a bottom sirloin, beef bones, root vegetables and spices to make a
- French Food - How to Make Cassoulet (Bean Stew)
Cassoulet is a classic bean stew from the Languedoc region of France. In addition to white beans, it is traditionally made with duck confit, ham hocks, pork shoulder and French pork sausage. This simplified version uses only bacon, pork stew meat and
Interactive Map of Germany
More by this Author
Depending upon the area of Germany it is called either rotkraut or blaukraut. Either way this slightly sweet and sour cooked red cabbage is a perfect accompaniment for chicken, duck, goose, venison, rouladen,...
Jaeger Schnitzel, which translates to hunter's cutlet, was originally made from wild game and mushrooms found in the woods. Today it is usually made from pork or veal and cultivated mushrooms. As opposed to Weiner...
Hungarians would sooner begin their meals with soup rather than with appetizers or salads. Nevertheless, a lot of Hungarian dishes, not specifically designated as appetizers, can be used that way. Hungarian sauces are...