Kartoffelsalat
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Kartoffelsalat
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Kartoffelsalat is a traditional potato dish served as a salad or side, which is very popular in German, Austrian and Slavic cuisines.
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Ingredients
- 1 lb waxy potatoes , peeled and cut into large cubes
- ½ cup chicken (or beef broth, hot)
- 6 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 1 tablespoon sweet mustard
- ½ teaspoon caster sugar
- ½ teaspoon salt
- ⅓ cucumber , peeled, seeded and cut into small cubes
- 1 large sweet and sour gherkin , cut into small cubes
- 150 g cooked bacon , cut into small cubes
- 2 scallions , grated
- 1 small onion , finely chopped
- 2 tablespoons chives , chopped
- 10 cherry tomatoes , cut in half (optional)
- black pepper , freshly ground
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Instructions
- Place the potatoes in a deep saucepan over high heat and cover with water and season with salt.
- When the potatoes are cooked (about 30 minutes), drain the water then pour the hot broth over them.
- Set aside in a salad bowl until the potatoes are warm or cool.
- During this process, the potatoes will have absorbed almost all of the broth.
- Meanwhile, in a bowl, combine the vinegar, mustard, sugar, salt, pepper and oil and emulsify. Set aside.
- Add the diced bacon, cucumber and pickle to the bowl of potato salad.
- Finally add the two onions, the chives and the vinaigrette.
- Mix gently without crushing the potatoes.
- Then add the cherry tomatoes (optional) and mix.
- Serve warm or place the salad bowl in the refrigerator for an hour before serving.
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