Leichter Kartoffelsalat German Summer Potato Salad Food

LIGHT SUMMER POTATO SALAD - LEICHTER KARTOFFELSALAT

Steps:

• Prepare the potatoes by scrubbing them clean, but not peeling. Bring a large pot of lightly salted water to boil, drop the potatoes in - there should be enough water to cover them. Boil them briskly until they show only the slightest resistance when pierced with the tip of a sharp knife. (about 20 minutes). You don't want to overcook them or you won't be able to slice them. TEST - take out your largest potato and cut it in half lengthwise, check for doneness.
• Drain the potatoes -- let them cool enough to handle them, then peel (use fingers or gently use knife, cut out brown bits as you go). Cut each in half lengthwise and then into 1/4 inch slices. Set the slices aside in a bowl and cover tightly. There will be a small amount of carry-over cooking here.
• In a heavy pot combine the diced onion, veggie stock, vinegar, mustard, salt and pepper. Bring to a boil, stirring occassionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove from the heat and stir in the olive oil and lemon juice.
• Pour the sauce over the potato slices. Coat evenly by turning with a spatula. Let the potatoes cool to room temperature, mix in the fresh chives, adjust salt & pepper and serve.

GERMAN POTATO SALAD (AUTHENTIC BAVARIAN KARTOFFELSALAT)

Steps:

• Cut potatoes into ½- to ¾-inch cubes and put them into a medium saucepan. (Leave skins on.)Add enough cold water to cover the tops of the potato cubes. Salt the water, cover the pot, and bring the potatoes to a boil. Cook for about 15 minutes, or until tender but still firm.

AUTHENTIC GERMAN SUMMER POTATO SALAD (LEICHTER KARTOFFELSALAT)

Steps:

• Drop the potatoes into enough boiling water to cover. Boil until they show just the slightest resistance when pieces with the point of a sharp knife. Dont overcook.
• Drain in a coloander, then peel and cut into 1/4 inch slices. Set aside in a bowl covered in foil.
• In a 2 - 3 quart saucepan, combine all the ingredients except lemon juice. Bring to a boil stirring occasionally. Reduce the heat to low and simmer for 5 minutes. Remove from heat and stir in lemon juice.
• Pour the sauce over the potato slices, turning to coat evenly. Let cool to room temperature then taste for seasoning and serve.

BERLINER KARTOFFELSALAT / BERLINER POTATO SALAD

Steps:

• Make sure onion, pickles and apple are chopped the same size.
• Boil the whole potatoes with their skins on until tender about 20-30 minutes.
• Remove from pot and let rest until cool enough to handle but still warm, then peel and dice into preferred size.
• In a bowl combine all the ingredients except potatoes.
• Put potatoes into a big bowl, pour"sauce" over them and stir together carefully (potatoes break apart easily while still warm).
• Cover bowl and let rest in fridge for at least 2 hours (overnight is even better).
• Taste test and add more pickle juice, salt, pepper, sugar or mayo if/as needed.

SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
• Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

KARTOFFELSALAT - GERMAN POTATO SALAD

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 burn the bacon and 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.

KARTOFFELSALAT (WARM GERMAN POTATO SALAD)

Steps:

• Cut potatoes into bite sized pieces.
• In Dutch oven place potatoes. Cover with water. Over high heat, heat to a boil. Cook 20 minutes or until tender. Drain. Cut into cubes.
• In medium saucepan gradually mix broth into flour, sugar, celery seed, salt and pepper until smooth. Add vinegar and onion. Over medium heat, cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cook 5 minutes or until onion is tender.
• In large bowl toss potatoes, parsley and broth mixture until evenly coated.
• **this can be made ahead and slightly warmed in the microwave.

BAVARIAN POTATO SALAD (BAYERISCHER KARTOFFELSALAT)

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.

GERMAN POTATO SALAD (KARTOFFELSALAT)

Steps:

• Cut the potatoes into large cubes and boil in salted water until tender. Drain and pour the hot stock over them. Leave until cool, by which time they should have absorbed the stock.
• Whisk the oil with the vinegar, mustard, sugar, salt and pepper.
• Halve the cucumber lengthways, scoop out the seeds with a teaspoon and dice the flesh into cubes. Chop the pickle to the same size.
• Mix the cooked bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes. Gently mix in the tomatoes and set aside in the fridge for an hour or two. Check the seasoning and serve.

KARTOFFELSALAT (WARM GERMAN POTATO SALAD)

Steps:

• In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
• While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
• Drain potatoes and let stand until cool enough to handle; cut potatoes into eighths and in a bowl combine with bacon; keep mixture warm, covered.
• Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes.
• Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
• Serve potato salad warm or at room temperature, garnished with parsley.