Recipe: Yummy German Kartoffelsalat (German potato salad)

Recipe: Yummy German Kartoffelsalat (German potato salad)

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Recipe: Yummy German Kartoffelsalat (German potato salad)

German Kartoffelsalat (German potato salad).

German Kartoffelsalat (German potato salad) You can cook German Kartoffelsalat (German potato salad) using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of German Kartoffelsalat (German potato salad)

  1. Prepare of Cooking the potatoes:.
  2. Prepare 1 bag of new potatoes, sliced in half.
  3. Prepare 7-8 cups of cold water (enough water to cover and cook potatoes).
  4. Prepare 1 teaspoon of fine salt (add to the water for cooking potatoes).
  5. It’s of Potato dressing:.
  6. Prepare 1 of medium white or red onion, finely sliced (depending on preference).
  7. Prepare 8-10 of pickled cornichons, finely sliced.
  8. It’s of To taste, salt and ground white pepper.
  9. You need 1/2-1 cup of mayonnaise (add more or less depending on preference).
  10. Prepare 1/4 teaspoon of Thomy mustard (or Dijon mustard. Add more or less depending on preference).
  11. It’s 1/2 teaspoon of white wine vinegar (add more or less depending on preference).
  12. It’s of For garnish:.
  13. Prepare Handful of chives (optional).

German Kartoffelsalat (German potato salad) instructions

  1. Wash the potatoes and drain excess water in a colander. Cut the potatoes in half and set aside..
  2. In a large pot, add cold water. Place the potatoes in the pot and add salt. Cover pot with a lid and bring up to the boil. Once the water has boiled, remove the lid and cook potatoes until soft, roughly 10 minutes..
  3. To test if potatoes are cooked, use a pointed knife and poke a potato with the tip. If it goes in and slides out easily, the potatoes are ready. Turn off the heat and drain potatoes in a colander. Transfer to a large mixing bowl and set aside to let them cool down..
  4. Meanwhile, finely slice the onion and place into a mixing bowl. Then finely slice the cornichons and transfer to the same bowl..
  5. Once the potatoes have cooled down, add to the mixing bowl with the onions and cornichons and mix together..
  6. Now add mayonnaise and a dollop of mustard (I used Thomy mustard). Stir together. Add white ground pepper and salt to taste and gently incorporate together..
  7. Lastly, add the white wine vinegar. Mix well and taste the potato salad. Adjust taste if needed (add more mayo, salt or white pepper, depending on preference). Transfer to a serving bowl. Garnish with finely cut chives (if adding)..
  8. Place in fridge for an hour or two or eat immediately (depending on preference). Eat the potato salad as a side dish, with any kind of meat. I love eating it with pork schnitzel or sausages..