Warm slices of potato, mixed while still hot with a tangy dressing of stock, vinegar and mustard so that they absorb the flavours completely. The German potato salad without mayonnaise, as it is originally made in Swabia and Bavaria.
Kartoffelsalat
Kartoffelsalat
Method
01
Boil the potatoes
Boil the potatoes in their skins until tender in salted water, approx. 20–25 minutes. Drain, leave to cool just enough to handle and peel them while still warm.
02
Slice
Cut the warm potatoes into slices of approx. 5 mm and place in a large bowl.
03
Make the dressing
Mix the hot stock with the onion, vinegar, mustard, sugar, salt and pepper. Whisk in the oil.
04
Combine
Pour the warm dressing over the warm potato slices and gently turn over. Warm potatoes absorb the dressing much better than cold ones.
05
Leave to absorb
Leave to absorb for at least 15 minutes at room temperature, gently stirring now and then.
06
Serve
Finish with chives and, if you like, the fried bacon lardons. Serve lukewarm or at room temperature, never cold straight from the fridge.
Tips & notes
Always mix the dressing through while the potatoes are still warm; that is the secret of a German kartoffelsalat: cold potatoes hardly absorb the flavours any more. This is the southern German, mayonnaise-free version; in northern Germany, mayonnaise is often used. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Add diced gherkin for extra freshness and bite.
- Replace the beef stock with vegetable stock for a vegetarian version.
Contains:
Mustard
Sulphites
Serve with
| Calories | 452 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 47 g |
| Fat | 25 g |
| Fibre | 6 g |
Estimated values, calculated from standard nutritional values per ingredient.
