Kartoffelsalat

Authentic Kartoffelsalat Recipe from Germany with Beef Broth and Cider Vinegar

Region / culture: Germany | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Kartoffelsalat, or German potato salad, is a classic dish that is popular in Germany and other parts of Europe. This tangy and flavorful salad is made with tender potatoes, a savory broth-based dressing, and fresh herbs. It is a versatile dish that can be served warm or cold, making it perfect for picnics, potlucks, or as a side dish for any meal.

History

The exact origins of Kartoffelsalat are unclear, but it is believed to have originated in Germany. The dish has been a staple in German cuisine for centuries and has since spread to other countries in Europe and beyond. Different regions and families have their own variations of the recipe, with some including ingredients like bacon, mustard, or pickles.

Ingredients

10 medium potatoes (about 3 lb or 1.36 kg)
1 can (14.5 oz or 411 g) beef broth
0.25 cup all-purpose flour
3 tbsp sugar
0.5 tsp celery seed
0.5 tsp salt
0.13 tsp pepper
0.25 cup cider vinegar
1 medium onion, chopped (about 0.5 cup)
3 tbsp chopped fresh parsley

How to prepare

Place potatoes in a Dutch oven.
Cover the potatoes with water.
Heat the Dutch oven over high heat and bring the water to a boil.
Cook the potatoes for 20 minutes or until they are tender.
Drain the potatoes.
Cut the potatoes into cubes.
In a medium saucepan, gradually mix the broth into the flour, sugar, celery seed, salt, and pepper until the mixture is smooth.
Add vinegar and onion to the saucepan.
Cook the mixture over medium heat until it boils and thickens, stirring constantly.
Reduce the heat to low.
Cook for 5 minutes or until the onion is tender.
In a large bowl, toss the potatoes, parsley, and broth mixture until they are evenly coated.

Variations

Add cooked and crumbled bacon for a smoky flavor.
Stir in some mustard for a tangy kick.
Add chopped pickles or capers for a briny twist.

Cooking Tips & Tricks

Be sure to cook the potatoes just until they are tender, as overcooking can result in mushy potatoes.

- For a richer flavor, you can add cooked and crumbled bacon to the salad.

- Allow the salad to sit for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Kartoffelsalat can be served as a side dish with grilled meats, sausages, or schnitzel. It also pairs well with a crisp green salad or fresh bread.

Cooking Techniques

Boil the potatoes until tender.

- Make the dressing on the stovetop and toss with the potatoes.

Ingredient Substitutions

You can use red potatoes or Yukon gold potatoes instead of russet potatoes.

- White wine vinegar can be used in place of cider vinegar.

Make Ahead Tips

Kartoffelsalat can be made a day in advance and stored in the refrigerator. Allow it to come to room temperature before serving.

Presentation Ideas

Garnish the Kartoffelsalat with additional chopped parsley or chives for a pop of color.

Pairing Recommendations

Serve Kartoffelsalat with a cold beer or a glass of Riesling for a refreshing combination.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

Each serving of Kartoffelsalat contains approximately 150 calories.

Carbohydrates

Each serving of Kartoffelsalat contains approximately 30 grams of carbohydrates.

Fats

Each serving of Kartoffelsalat contains approximately 2 grams of fat.

Proteins

Each serving of Kartoffelsalat contains approximately 3 grams of protein.

Vitamins and minerals

Kartoffelsalat is a good source of vitamin C, potassium, and fiber.

Alergens

This recipe contains gluten from the all-purpose flour.

Summary

Kartoffelsalat is a nutritious and flavorful dish that is relatively low in calories and fat. It is a good source of carbohydrates, vitamins, and minerals.

Summary

Kartoffelsalat is a delicious and comforting dish that is perfect for any occasion. With its tangy dressing and tender potatoes, it is sure to be a hit with your family and friends. Enjoy this classic German potato salad as a side dish or main course.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day, and I was visiting my friend Helga in her cozy little kitchen. As soon as I walked in, I could smell the delicious aroma of potatoes and onions cooking on the stove. Helga was busy chopping up fresh herbs and mixing them with vinegar and oil.

"What are you making, Helga?" I asked, intrigued by the delicious smells wafting through the air.

"Oh, just a simple Kartoffelsalat," she replied with a smile. "It's a traditional German potato salad that my Oma used to make for us when we were kids. Would you like to help me make it?"

I eagerly agreed, eager to learn the secret behind this delicious dish. Helga handed me a knife and a cutting board, and together we peeled and chopped the potatoes and onions. As we worked, she told me about how her Oma used to make this dish for special occasions, using only the freshest ingredients from her garden.

Once the potatoes were boiled and the onions were sautéed, we mixed them together in a large bowl and added the vinegar and oil dressing. We seasoned it with salt, pepper, and a dash of sugar, then let it sit for a few hours to marinate and absorb all the flavors.

When we finally sat down to eat, I took my first bite of the Kartoffelsalat and was immediately transported back to my own childhood. The tangy vinegar and oil dressing complemented the creamy potatoes perfectly, while the fresh herbs added a burst of flavor. It was a simple dish, but one that spoke volumes about the love and care that went into preparing it.

From that day on, I knew that I had to learn how to make Kartoffelsalat myself. I asked Helga for her Oma's recipe, and she happily shared it with me. Over the years, I have made this dish countless times for my family and friends, each time adding my own little twist to make it my own.

I have since learned that every family has their own version of Kartoffelsalat, with slight variations in ingredients and seasonings. Some like to add bacon or pickles, while others prefer to keep it simple with just potatoes, onions, and herbs. But no matter how you make it, the key to a perfect Kartoffelsalat is always the same – using fresh, high-quality ingredients and letting the flavors meld together over time.

As I sit here in my own kitchen, preparing a batch of Kartoffelsalat for a family gathering, I can't help but think back to that day with Helga and how it sparked my love for cooking. The joy of sharing a delicious meal with loved ones, the satisfaction of creating something from scratch, and the memories of simpler times – all of these are woven into the fabric of this humble dish.

I may have learned how to make Kartoffelsalat from Helga, but in a way, it feels like I've been making it my whole life. Each time I prepare this dish, I feel connected to my heritage and to all the generations of women who came before me, passing down their recipes and traditions.

So as I serve up this bowl of Kartoffelsalat to my family and friends, I do so with a full heart and a grateful spirit. For in this simple dish lies the essence of who I am – a cook, a storyteller, and a keeper of traditions. And for that, I am truly thankful. Prost!