Meat Salad Berlin Food
FLEISCHSALAT (MEAT SALAD)
I adopted this recipe and this is the original description, "This is my families version of Fleischsalat. It is not like what you can buy in German shops under the same name (they just contain bologna, pickles and mayonnaise). My dad used to make a huge bucket for the Christmas holidays and for me it's still part of Christmas, though I'd eat it any other time of the year as well. It is lighter than the standard Fleischsalat. Use more Fleischwurst if you like".
Provided by lauralie41
Categories German
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Finely dice all the ingredients and mix with the mayonnaise.
- Let sit for 30 minutes in the fridge before serving.
- Can be stored in the fridge for about a week.
- Serve on bread (pumpernickel).
BERLINER KARTOFFELSALAT / BERLINER POTATO SALAD
This is my moms recipe for the mayo based version that you will find all over northern Germany, while southern Germany prefers the vinegar based/hot version. Make sure to let the salad rest for at least 2 hours so that all the flavors can blend and soak into the potatoes.
Provided by Berliner Goere
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
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.
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