Kartoffelsalat (German Potato Salad)
Dive into the heart of German cuisine with this authentic Kartoffelsalat, or German Potato Salad, a perfect balance of tangy, savory, and subtly sweet flavors. Made with tender waxy potatoes, a zesty dressing of white wine vinegar, Dijon mustard, and sunflower oil, and the hearty addition of vegetable broth for depth, this salad is a true crowd-pleaser. Finely chopped onions add texture, while a sprinkle of fresh chives before serving enhances its vibrant taste. Unlike creamy potato salads, this version is lighter and designed to be served warm or at room temperature, making it an ideal side dish for any meal, from schnitzel to sausages and beyond. Ready in under an hour, this classic recipe brings the comforting flavors of Germany straight to your table. Perfect for gatherings, BBQs, or as part of a festive feast, it’s the ultimate homage to traditional German cooking.
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Recipe Information
Ingredients
- 1000 grams Waxy potatoes
- 1 medium Onion
- 250 milliliters Vegetable broth
- 60 milliliters White wine vinegar
- 2 tablespoons Dijon mustard
- 4 tablespoons Sunflower oil
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chives
Instructions
Wash the potatoes thoroughly and place them in a large pot. Add enough water to cover the potatoes by at least an inch. Bring the water to a boil over medium-high heat.
Reduce the heat to a simmer and cook the potatoes until they are just tender when pierced with a fork, about 20 minutes depending on their size.
Drain the potatoes and let them cool slightly until they are comfortable to handle. Peel the potatoes, if desired, and slice them into 1/4-inch thick slices.
While the potatoes are cooling, finely chop the onion and set it aside.
In a medium saucepan, heat the vegetable broth over medium heat. Stir in the white wine vinegar, Dijon mustard, sunflower oil, sugar, salt, and black pepper. Bring the mixture to a gentle simmer, then remove from heat.
Place the sliced potatoes in a large mixing bowl and gently toss them with the chopped onions.
Pour the warm broth and vinegar mixture over the potatoes and onions, and gently stir to combine, ensuring all the potatoes are coated with the dressing.
Cover the salad and let it sit for at least 30 minutes at room temperature to allow the flavors to meld together. For best results, refrigerate for a few hours or overnight.
Before serving, sprinkle the salad with freshly chopped chives for a burst of color and flavor.
Serve the kartoffelsalat at room temperature or slightly warm. Enjoy as a side dish with your favorite German dishes!
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 37.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3714 mg | 161% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 23.1 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 4904 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
