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Kartoffelsalat

Kartoffelsalat is a traditional potato dish served as a salad or side, which is very popular in German, Austrian and Slavic cuisines.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 people
Calories: 466 kcal
Course: Salad , Appetizer
Cuisine: German

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

Instructions

    Cup of Yum
  1. Place the potatoes in a deep saucepan over high heat and cover with water and season with salt.
  2. When the potatoes are cooked (about 30 minutes), drain the water then pour the hot broth over them.
  3. Set aside in a salad bowl until the potatoes are warm or cool.
  4. During this process, the potatoes will have absorbed almost all of the broth.
  5. Meanwhile, in a bowl, combine the vinegar, mustard, sugar, salt, pepper and oil and emulsify. Set aside.
  6. Add the diced bacon, cucumber and pickle to the bowl of potato salad.
  7. Finally add the two onions, the chives and the vinaigrette.
  8. Mix gently without crushing the potatoes.
  9. Then add the cherry tomatoes (optional) and mix.
  10. Serve warm or place the salad bowl in the refrigerator for an hour before serving.