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Kartoffelsalat

Serves 4 to 6 Salad vegetarian, Salads

Kartoffelsalat

Kartoffelsalat, a staple in the kitchens of Swabia and Bavaria, is a dish deeply rooted in the everyday meals of Southern Germany. This version captures the essence of a family tradition, prepared with care and without pretension. It's a dish that makes regular appearances not just at festive tables, but also on an ordinary Tuesday evening, where the butter melts effortlessly into the warm potatoes, and the salt is measured by feel rather than by scale.

Expect a Kartoffelsalat that is both hearty and delicate, where the creamy texture of waxy potatoes meets the subtle tang of white wine vinegar and mustard. Each bite is a balance of savory broth and the gentle bite of fresh chives, seasoned to perfection with fine sea salt and black pepper. This salad stands proudly on its own, inviting a second helping without a hint of guilt.

Ingredients

  • 1 kgwaxy potatoes — boiled in skins, peeled warm
  • 1onion — finely diced
  • 150 mlbeef broth — hot
  • 3 tbspwhite wine vinegar
  • 2 tbspmild mustard
  • 4 tbspneutral oil
  • 2 tbspfresh chives
  • to tastefine sea salt and black pepper

Method

  1. Start by placing 1 kg of waxy potatoes in a large pot. Fill the pot with enough cold water to cover the potatoes by about 2 cm. Bring the water to a gentle boil over medium-high heat. Cook the potatoes until they are tender when pierced with a fork but not falling apart, which should take about 20-25 minutes. Drain the potatoes and let them cool slightly until they are warm but comfortable to handle.
  2. While the potatoes are cooling, finely chop 1 onion and set it aside. In a small saucepan, heat 150 ml of beef broth until it is hot but not boiling. This will help the potatoes absorb the broth more effectively, enhancing their flavor.
  3. Once the potatoes are warm, peel them carefully and slice them into 0.5 cm thick rounds. Place the sliced potatoes in a large mixing bowl. Immediately pour the hot beef broth over the warm potato slices, ensuring that each slice is coated. Gently toss the potatoes to help them absorb the broth fully.
  4. In a separate bowl, whisk together 3 tbsp of white wine vinegar, 2 tbsp of mild mustard, 4 tbsp of neutral oil, and a pinch of fine sea salt and black pepper to taste. Add the finely chopped onion to the dressing and mix well. The vinegar and mustard will provide a tangy balance to the rich potatoes.
  5. Pour the dressing over the warm potatoes and gently fold everything together using a spatula. Be careful not to break the potato slices as you mix. Ensure that each slice is coated with the dressing and the onions are evenly distributed throughout the salad.
  6. Allow the potato salad to rest for at least thirty minutes at room temperature. This resting period is crucial as it allows the flavors to meld and the potatoes to soften further, absorbing the dressing and seasoning thoroughly.
  7. Just before serving, finely chop 2 tbsp of fresh chives and sprinkle them over the salad. The chives add a fresh, mild onion flavor and a pop of color. Serve the Kartoffelsalat barely warm, making it an ideal accompaniment to Schnitzel or Bratwurst.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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