BAVARIAN POTATO SALAD (KARTOFFELSALAT) + VARIATIONS FOR WARM AND COLD VERSIONS
How to make authentic Kartoffelsalat in the Bavarian tradition with a hot marinade of sauted onions, vegetable broth, mild vinegar and mustard. Achieve the landmark creamy coating and the rich flavor of the thick potato slices in just a few easy steps.
Provided by CraftBeering
Categories Beer Garden Menu
Time 55m
Number Of Ingredients 7
Steps:
- Boil the potatoes in salted water for 15-20 minutes (depending on their size) until soft. Do not over boil. Let them cool down a bit and peel the skins. Slice in thick semi-circles or quarter-circles (again depending on the size of the potatoes). Place the slices in a deep bowl.
- In a large sauce pan saute the onion in the vegetable oil until soft. Add the vinegar, the vegetable broth and the mustard and stir to combine. Bring to boil and immediately after that pour the hot marinade over the potatoes. Season with salt and pepper.
- Stir gently, making sure that all slices are coated in marinade and let sit for at least 15-20 minutes. (The potatoes will acquire the landmark creamy coating of Kartoffelsalat and absorb the flavors of the hot marinade).
- Serve the potato salad as is (taste first to determine if additional seasoning is needed) or fold in other ingredients to customize.
Nutrition Facts : Calories 308 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 295 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
KARTOFFEL SALAT (GERMAN POTATO SALAD)
This vinegar based potato salad is very popular in Germany, Switzerland and Austria. It is frequently served with Wiener Schnitzel.
Provided by swissms
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place unpeeled potatoes in cold salt water and bring to a boil. Boil gently until potatoes are tender, but still firm. Do not overcook.
- Pour off the boiling water and allow potatoes to cool until easy to handle. (The drained, unpeeled Potatoes can also be placed in a refrigerator overnight.)
- Peel cooled potatoes, slice, then place in a large bowl.
- Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown. Do not drain the fat in the skillet.
- Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper. Pour this mixture over the sliced potatoes in the bowl.
- Add the green onions and the chives. Gently toss the potatoes so all ingredients are evenly blended. Taste and adjust seasonings, if necessary.
- This recipe is excellent served either cold or warm.
Nutrition Facts : Calories 345.8, Fat 13.9, SaturatedFat 1.8, Sodium 309.6, Carbohydrate 50.9, Fiber 6.5, Sugar 3, Protein 6
BAVARIAN GERMAN POTATO SALAD
My husband is from Munich and hates American "Mayonaise" based potato Salads. He also doesn't like bacon in his potatoe salad, so this is a vegetarian version, we've had this in and around Bavaria so it's pretty authentic.
Provided by Dr.JenLeddy
Categories European
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Slice and cook potatoes, place in serving bowl.
- Slice radishes and cucumbers, pour over potatoes in serving bowl.
- chop onion, fry with butter and flour in small fry pan.
- Add cider vinegar and water, allow to thicken.
- Pour hot onion & liquid mixture over potatoes, cucumber and radish, stir together.
- Add salt and pepper to taste.
Nutrition Facts : Calories 150.7, Fat 0.3, SaturatedFat 0.1, Sodium 402.4, Carbohydrate 33.1, Fiber 4.1, Sugar 3, Protein 4
SWABIAN KARTOFFELSALAT
Schwäbischer Kartoffelsalat is a simple German Potato Salad hailing from the Swabian region of Germany that features sliced potatoes, minced onions, hot broth, oil, vinegar, and fresh parsley.
Provided by Samantha Skaggs
Categories Side Dish
Time 1h
Number Of Ingredients 8
Steps:
- Scrub the potatoes and place in a large pot covered with an inch of cold water. Set over high heat and bring to a boil. Add 1 teaspoon salt and boil until tender, which will probably take anywhere from 12 to 20 minutes depending on the size of the potatoes. Drain the potatoes and allow to slightly cool.
- Once the potatoes are just cool enough to handle, peel them using a small paring knife and cut them into 1/4-inch slices. Place the potato slices in a large bowl and pour the warm beef broth over the top. Top with the minced onion and white wine vinegar. Season with the remaining 1/2 teaspoon salt and freshly ground black pepper, to taste. Use a large spoon to gently stir until all of the potatoes are coated.
- Cover the bowl with plastic wrap and allow to marinate at room temperature for 30 minutes. Stir in the vegetable oil and the parsley and serve immediately, using a slotted spoon if too much liquid remains at the bottom of the bowl. Alternatively, you may cover and refrigerate the potato salad overnight, then allow it to come to room temperature for 30 minutes before gently stirring and serving.
Nutrition Facts : Calories 164 kcal, Carbohydrate 21 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 72 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
BAYRISHER KARTOFFEL SALAT (BAVARIAN POTATO SALAD)
This is like a German potato salad served warm, and it's definitely one of the tastiest I've had, so don't wait for Oktoberfest to try making it! I did not include the 2 hour resting time. Timing Hint: This salad may be made a few days in advance and brought to room temperature before serving. This recipe was from the internet. Enjoy!
Provided by Nif_H
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes and stock in a small saucepan and bring to a simmer. Cook until the potatoes are tender but still retain their shape. Drain the stock, reserving some.
- While the potatoes are cooking crisp the bacon in a skillet. When it is browned and crunchy pour off and reserve the bacon fat. Reserve the crisp bacon.
- Whisk together until smooth the lemon juice, sugar, Dijon and 4 tablespoons of the warm bacon fat. Toss with the potatoes, onions, crisp bacon and parsley. Add a bit of the reserved chicken broth to moisten if needed. Season to taste with salt and pepper. Cover and let rest for two hours at room temperature before serving.
Nutrition Facts : Calories 318.9, Fat 17.3, SaturatedFat 5.7, Cholesterol 24.5, Sodium 729.9, Carbohydrate 31, Fiber 4, Sugar 3.7, Protein 10.3
BAVARIAN POTATO SALAD (BAYERISCHER KARTOFFELSALAT)
I found this potato salad recipe on "The German Food Guide" website. I loved all the ingredients that go into making this dish. To be sure, this is not a low-fat, low calorie dish but it sure sounds good. Prep time includes marination time. I am posting this for ZWT 6 - Germany
Provided by Happy Hippie
Categories Pork
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add scrubbed potatoes, water, salt, and caraway seeds to a large pot. Cook potatoes for about 30 minutes or until potatoes are cooked through.
- Rinse cooked potatoes with cold water. Set aside and let them cool.
- Peel potatoes and cut into thin slices. Add potato slices to a salad bowl.
- Peel and chop onions. Fold into the potato slices.
- In a separate bowl mix the chicken broth, vinegar, sugar, and oil. Add salt and pepper to taste.
- Pour over the potatoes and gently fold into potato mixture. Allow to sit and marinate for 2 hours.
- Fold parsley into potato salad.
- Cut bacon into small pieces and fry in a frying pan until crispy.
- Pour bacon and optionally the grease over the potato salad.
- Serve salad immediately.
BAYRISCHER KARTOFFELSALAT (BARVARIAN POTATO SALAD)
Make and share this Bayrischer Kartoffelsalat (Barvarian Potato Salad) recipe from Food.com.
Provided by Sackville
Categories Potato
Time 2h8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
- Drain.
- Toss warm potatoes with vegetable oil and onions.
- Dissolve remaining 1/4 t salt and the sugar in lemon juice.
- Pour over potatoes.
- Marinate salad 1 to 2 hours before serving.
- Serve at room temperature.
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- Peel and halve the potatoes, then put them in a pot and cover with cold water. Add the salt, then bring the water to the boil over high heat. Turn the heat down and simmer for 20-25 minutes until the potatoes are tender.
- Meanwhile, make the dressing by combining the onion and the cold vegetable oil in a small frying pan. Cook gently over medium heat for 5-10 minutes until the onion has softened, but not browned. Whisk together the vegetable stock, vinegar and mustard, then add to the pan. Bring the mixture to a simmer then remove from the heat and keep warm.
- When the potatoes have cooked, drain and allow to dry with the lid on the pan for 2-3 minutes. It’s important now to prepare your working area so that you can get the potatoes cut and into the dressing while everything remains as hot as possible.
- Place a large bowl next to a chopping board. Using a fork, tongs or wearing a washing-up glove as I do, take the potatoes one by one out of the pot, cut roughly, then scrape into the bowl, pouring over a little of the hot dressing every few potatoes. Repeat until all the potatoes and dressing have been used up.
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- Place whole, peeled potatoes in a pot and cover with water. Bring the water to a boil over high heat. Reduce the heat and simmer the potatoes until just barely fork tender (10 - 15 min).
- While the potatoes are cooling, mix the hot beef broth, vinegar, mustard, sugar, salt, and white pepper together in a small saucepan. Bring the mixture to a simmer over medium low heat.
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- Steam the potatoes with peel. I always do the knife test to see if they are ready. Poke a knife into the potato and see if it is soft.
- In the meantime you can peel the onions. And cut very fine cubes. I prefer to use my chopper for that. This will finish it pretty fast.
- Now you can do the dressing, you take the vegetable broth, the miso paste, the mustard, and the smoke flavor and stir until all the lumps are no longer present and let it heat briefly.
- Now you peel the still warm potatoes. You can take a sharp kitchen knife and simply scrape over the potato. The skin dissolves easily now. Slice the potatoes and place in a bowl.
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