Kartoffelsalat (German Potato Salad) - European Recipe

Kartoffelsalat (German Potato Salad)

🌍 European, Swabia/Bavaria, Germany (vinegar version); Northern Germany (mayo version) Difficulty: ●●●○○

Germany's regional potato salad divide — vinegary south versus creamy north — reflects the distinct culinary identities of the former kingdoms.

Ingredients

• 1 kg waxy potatoes
• 1 medium onion, finely diced
• 3 tbsp white wine vinegar
• 4 tbsp sunflower oil
• 1 tsp Dijon mustard
• 200 ml warm beef stock
• Salt, pepper, and sugar to taste
• Fresh chives or parsley, chopped

Method

1. Boiling — Boil potatoes in salted water until just tender; drain and cool slightly.
2. Peeling — Peel while still warm; slice into 5 mm rounds.
3. Whisking — Whisk vinegar, oil, mustard, and warm stock into dressing; season with salt, pepper, and a pinch of sugar.
4. Tossing — Toss warm potatoes with onion and dressing.
5. Resting — Let stand at room temperature 30 minutes to absorb dressing.
6. Tasting — Taste and adjust seasoning; garnish with chives before serving.

Tags: waxy potatoes, onion, white wine vinegar, sunflower oil, dijon mustard · Source: Observatory Recipe Research Kitchen