Kartoffelsalat - German Potato Salad
This vegetarian German potato salad is a light and tangy side dish made with tender Yukon Gold potatoes, onions, and fresh herbs, tossed in a vinegar-based dressing. Unlike its creamy counterpart, this salad is made without mayonnaise, allowing the simple flavors to shine through. Perfect for picnics, barbecues, or as a side to your favorite German dishes, this potato salad is both refreshing and satisfying.
Ingredients
- 1 pound waxy potatoes such as Yukon Gold
- 2 tbsp kosher salt for boiling the potatoes
- 75 grams onion, finely diced 1 very small onion or 1/4 of a medium size
- 1/4 cup vegetable stock
- 1/4 cup white vinegar
- 1/2 tsp kosher salt
- 100 ml vegetable oil non-GMO canola, sunflower, safflower, or similar
- 1 tbsp parsley, finely chopped
- black pepper, freshly ground
Instructions
- Place a large pot of cold water on the stove and add the two tablespoons of salt. Place the unpeeled potatoes in the pot and turn on medium high heat.
- Cook the potatoes on a medium simmer until the tip of a knife easily pierces the potato into the middle, about 30-45 minutes.
- Once the potatoes are cooked remove the potatoes from the water and allow to cool for about 20 minutes or until cool enough to handle.
- While the potatoes are cooling, heat the vegetable stock and vinegar together in a small saucepan. Once it's hot pour into a small bowl and add the 1/2 teaspoon of salt and the diced onions. Mix together and allow to rest until slightly cooled.
- Once this mixture is cooled, whisk in the oil and parsley.
- Once the potatoes are cool enough to handle, peel them with a spoon or a butter knife. The peels should slip right off.
- Once all the potatoes are peeled, slice into 1/4 inch thick slices and place in a large bowl.
- Pour the dressing over the potatoes and mix well. Allow the potato salad to rest for about an hour.
- After an hour, mix the salad well and adjust if necessary. Sometimes it needs a little more vinegar and oil. Add more if it's too dry, mix and taste again. Add more salt and pepper if it's needed.
Notes
Potato choice: Yukon Gold potatoes are ideal for this salad due to their buttery texture, but you can also use red potatoes or fingerlings.
Vinegar-based dressing: This traditional Southern German style potato salad uses a tangy vinegar dressing instead of mayonnaise, which makes it a lighter option.
Serving temperature: This salad can be enjoyed warm, at room temperature, or chilled, depending on your preference.
Make ahead: The flavors of the salad deepen as it sits, so making it a few hours or a day in advance will enhance the taste.
Herbs: Fresh parsley or chives are commonly used, but you can also add dill for a different flavor twist.
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