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German Potato Salad

German Potato Salad

You’ll find two types of potato-salad in Germany. In the north of Germany they use mayonnaise for the potato-salad. And in the southern part of Germany they use vegetable broth for the potato-salad mostly with radish and many chives.
You’ll find two types of potato-salad in Germany. In the north of Germany they use mayonnaise for the potato-salad. And in the southern part of Germany they use vegetable broth for the potato-salad mostly with radish and many chives.
There are so many recipes about potato-salad. Each cook has his own recipe and his own little secret. Here is my favorite recipe.
There are so many recipes about potato-salad. Each cook has his own recipe and his own little secret. Here is my favorite recipe.

German potato-salad is very popular and is eaten in many occasion (Children’s Birthday, picnic and barbecue)  You’ll find two types of potato-salad in Germany. In the north of Germany they use mayonnaise for the potato-salad. And in the southern part of Germany they use vegetable broth for the potato-salad mostly with radish and many chives. There are so many recipes about potato-salad. Each cook has his own recipe and his own little secret. But here is my favorite recipe.

Serves 4 Persons

Ingredients:

 2 lbs potatoes

4 oz vegetable broth

4 oz bacon, chopped

4 tbsps spring onion, chopped

4 tbsps radish, chopped

2 tbsps pickles, chopped

2 tbsps chive, chopped

4 tbsps white vinegar

3 tbsps olive oil

1 tbsp mustard

½ tsp sugar

Salt

Freshly ground pepper

Directions:

Put the potatoes in a pot and cover it with water. Add 1 tbsp salt to the water. Bring to a boil and reduce the heat to a simmer. Cook about 15 – 20 min. (depends on size) until the potatoes are tender. Drain then rise with cool water. Peel and sliced the potatoes in ½ inch thickness and place them in a big bowl. Add the radish, the pickles and the chive.

Place bacon and olive oil in a deep pan and fry it until the bacon is slightly brown. Add the spring onion in the pan and cook for about 2 min. Add the vegetable broth, vinegar, mustard, sugar, salt and pepper and stir well. Turn the heat off.

Add this to the potatoes and gently combine all the ingredients. Let it rest for about 1 hour that the potatoes can absorb the liquid. You’ll get the best flavor if the potato-salad has room temperature.

Tip: Because of frying the spring onion the onions have a milder flavor.

Serve with franks and a pretzel!

Bon Appetite

 

 

 

 

 

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