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Simple German Potato Salad

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Ingredients

Adjust Servings:
400 g potatoes
1 liter water
1 tsp salt
1/2 tsp caraway seed
dressing
2 Tbsp olive oil
1,5 Tbsp white wine vinegar
1 tsp mustard
salt
pepper
1 Tbsp chopped parsley
2 Tbsp chopped scallion
2 Tbsp chopped chives
100 ml hot vegetable broth

Simple German Potato Salad

Cuisine:
  • Serves 4
  • Easy

Ingredients

  • dressing

Directions

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Simple German Potato Salad

or Kartoffelsalat is a dish made from boiled potatoes and other ingredients such as vinegar, mustard, vegetable broth, fresh parsley, scallions, and chives. This recipe, I often use as a side dish as it usually accompanies the German or Austrian main course like Wiener Schnitzel. You will find this type German potato salad in Southern area, unlike potato salad from northern Germany which is generally made with mayonnaise.

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Note:

  • Use the right potatoes. To make this recipe, you will need firm type if potatoes. I use Anabelle potatoes because they keep their shape well after you boiled them. The closest you can get to those are Yukon Gold potatoes and those are the ones I recommend for this recipe if you cannot find Anabelle. Be sure to boil the potatoes in their skins for about 15-20 minutes, depend on the size of the potatoes.
  • The longer the potato salad sits, the better it will taste. It soaks all flavor from the liquid, so let it sit at room temperature for at least 30 minutes before serving.

If you make this Potato Salad together with Wiener Schnitzel or any of my recipes, I’d love to see them! Just take a photo and tag me @lovethatbite on Instagram

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Steps

1
Done
20 mins

Clean the potatoes and place in a large pot, fill with enough water to cover. Add a teaspoon salt and half teaspoon caraway seed. Bring to a boil, and cook for about 15-20 minutes, or until easily pierced with a fork. Drain, and set aside to slightly cool.

2
Done
10 mins

Peel the potatoes using a small paring knife and cut them into 1/2 cm slices. Place the potato slices in a large bowl and pour the warm vegetable broth over the top.

3
Done
5 mins

dressing

In a small bowl, mix together the mustard, white wine vinegar, olive oil, salt, pepper.
Add with fresh chopped parsley, scallions, chive and mix them well.

4
Done

Add the dressing mixture to the potatoes. Gently stir until all of the potatoes are coated. Cover the bowl with plastic wrap and allow to marinate at room temperature for at least 30 minutes.

Season with salt, pepper, and add some extra fresh parsley as desired. Serve immediately.

Stephanie

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