Calling all salad lovers! Today, we’re diving into the heart of German cuisine with a recipe for Kartoffelsalat, a traditional German potato salad bursting with flavor and textures. This delightful side dish is so versatile, you can enjoy it warm or chilled, at barbecues, potlucks, or as a light lunch.
Kartoffelsalat is a celebration of simple ingredients. Tender potatoes are perfectly complemented by the tang of red cabbage, the sweetness of peas, and the bright acidity of pickled cucumbers. The creamy dressing, made with sunflower oil, Bavarian mustard, and a touch of lemon juice, ties everything together beautifully.
So, grab your favorite German beer (or beverage of choice) and get ready to experience a taste of Germany with this Kartoffelsalat recipe!
What You’ll Need:
- For the Salad:
- 2 pounds potatoes (about 9 medium potatoes)
- Salt, to taste
- 10.5 ounces shredded red cabbage
- 1 medium onion, chopped
- 6 pickled cucumbers, chopped
- 7 ounces canned peas
- For the Dressing:
- 6 tablespoons sunflower oil
- 1 tablespoon Bavarian mustard (or Dijon mustard)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice (from half a lemon)
- Salt, to taste
Nutritional Information (per serving):
- Calories: 350
- Fat: 15g
- Carbohydrates: 40g
- Protein: 5g
- Sodium: 400mg (depending on salt intake)
Let’s Make Some Kartoffelsalat!
- Boil the Potatoes: Wash the potatoes and boil them whole in salted water until fork-tender (about 15-20 minutes). Drain the potatoes and immediately transfer them to a cold water bath to stop the cooking process. This will also help them cool down faster for easier peeling.
- Prep the Red Cabbage: While the potatoes cool, shred the red cabbage using a knife or a grater. In a large bowl, toss the shredded cabbage with a teaspoon of salt. Massage the cabbage with your hands to soften it slightly and release some of its juices.
- Prepare the Other Ingredients: Thinly slice the onion and pour boiling water over it. Let it sit for a few minutes to remove some of the strong onion flavor. Drain the water and set the onions aside. Peel the cooled potatoes and cut them into bite-sized pieces. Chop the pickled cucumbers into circles and drain any excess liquid.
- Assemble the Salad: In a large bowl, combine the cooked potatoes, shredded cabbage, chopped cucumbers, and drained peas. Add the softened onions to the bowl.
- Whisk Up the Dressing: In a separate bowl, whisk together the sunflower oil, Bavarian mustard, minced garlic, lemon juice, and salt to taste.
- Dress and Serve: Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Taste and adjust seasonings as needed. Serve your Kartoffelsalat warm, at room temperature, or chilled.
We hope you enjoy this delicious and authentic German potato salad recipe. It’s a crowd-pleaser that’s sure to become a staple in your recipe box.
Do you have a favorite German dish? Share your recommendations in the comments below!
For more exciting culinary adventures, be sure to subscribe to our blog and follow us on social media for the latest recipe updates and cooking inspirations.
FAQs
Q: Can I use a different type of mustard?
A: Absolutely! If you don’t have Bavarian mustard on hand, you can use a similar amount of Dijon mustard or even a touch of yellow mustard.
Q: What can I substitute for the pickled cucumbers?
A: If you don’t have pickled cucumbers, you can use chopped fresh dill pickles or even chopped capers for a briny flavor.
Q: How long will this Kartoffelsalat keep in the refrigerator?
A: Kartoffelsalat is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will develop and become even more delicious!