Authentic German Summer Potato Salad (Leichter Kartoffelsalat)
"A delicious and light potato salad, that relies on a few fresh simple ingredients rather than lots of mayo or other veggies to make a wonderful salad. time does not include cooling."
photo by kiwidutch
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 6 medium boiling potatoes (unpeeled)
- 1 cup finely chopped onion
- 2⁄3 cup chicken stock
- 1⁄3 cup olive oil
- 1 tablespoon white wine vinegar
- 2 teaspoons hot mustard
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon fresh lemon juice
directions
- Drop the potatoes into enough boiling water to cover. Boil until they show just the slightest resistance when pieces with the point of a sharp knife. Dont overcook.
- Drain in a coloander, then peel and cut into 1/4 inch slices. Set aside in a bowl covered in foil.
- In a 2 - 3 quart saucepan, combine all the ingredients except lemon juice. Bring to a boil stirring occasionally. Reduce the heat to low and simmer for 5 minutes. Remove from heat and stir in lemon juice.
- Pour the sauce over the potato slices, turning to coat evenly. Let cool to room temperature then taste for seasoning and serve.
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Reviews
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This is a very nice change from the usual German potato salad that has bacon fat, sugar, and thickening agents like flour. We were looking for a lighter, non-mayo salad to have with grilled bratwurst, and this recipe to me was worth making the steam in the kitchen on a 90 degree evening. The chicken broth and mustard combination gives a lot of flavor. I did not use the chopped onion (although I definitely will next time), but added fresh chopped scallions from the garden to the finished product. I'm glad I did, as the appearance of the salad is pretty monotonous and needs some color for more eye appeal. I did not peel the red potatoes I used (I never do, it's a waste of good food unless they have a green tinge), and I still wanted a lot more color. I think cooked green beans or carrots would be a great addition to punch up the visual impact and add some crunch.<br/>This salad makes way more than four servings, in my opinion. I also object to the amount of salt, especially if you are using canned chicken broth that is not low sodium! A half teaspoon of salt per serving is just too much. I used half the salt called for and found it to be just fine. I also cut the amount of oil a bit, 1/4 cup instead of 1/3, and it didn't seem to be a problem.<br/>I do have one question for the contributor: what is meant by "hot mustard"? Dry mustard, which is inherently hot? A prepared mustard? I think that needs to be clarified. I used prepared Dijon mustard, which is hardly "hot", but gives good flavor. If a dry powdered mustard is meant, I would be willing to try that, so I'm curious. I think the 2 teaspoons of dry mustard would help to thicken the dressing somewhat, as well. -
I was looking for a recipe for German potato salad that is similar to what the Alpine Inn in Custer, SD serves. This was very close! I used plain white vinegar and prepared yellow mustard in my salad since that is what I had on hand. I also garnished with a bit of chives. I think next time I will try half prepared mustard and half mustard seed, and also use green onions instead of white in my attempts to tweak this. <br/>I would definitely recommend this to others. I'm not a big potato salad fan (because I don't want to eat something dripping in mayo and bacon grease) but this is different and refreshing. -
Absolutely wonderful!! I used a small (1.5 lb) mixed bag of multi colored new potatoes. The black, red, and yellow potatoes gave great color. I boiled them whole, then cut the red and yellow ones in half lengthwise and the purple ones sliced about 4x. Used 1/2 white and 1/2 apple cider vinegar. Made the dish 3 hrs ahead and let sit on stove covered till ready to re-heat so flavors could blend.
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Have made this twice now. So Easy and so delicious. I will say that I would like a more specific cooking time on the potatoes. RAW potatoes offer little resistance when pierced with a sharp knife....<br/>Also, the first time I halved the salt as some had recommended, but found it needed salt, so this time I'm going with the recipe amount. Thanks for posting. -
Ok, so hot potatoes are a pain to peal and slice. That is the one thing keeping me from giving this five stars. The german potato salad that I grew up knowing had bacon and bacon fat in it. I have my own family now and it is made up of both meat eaters and vegetarians. I tried to make our old salad with vegetarian bacon and a little oil instead of bacon grease, but it all honesty, it didn't taste very good. I made your recipe with vegetable stock instead of chicken stock. I also used plain white vinegar and a take out pack of Chinese hot mustard because that is what I had on had. It turned out great! Everyone in our family liked it, and that is really rare! We will be making this our new German potato salad recipe! Thanks so much!
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Tweaks
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Ok, so hot potatoes are a pain to peal and slice. That is the one thing keeping me from giving this five stars. The german potato salad that I grew up knowing had bacon and bacon fat in it. I have my own family now and it is made up of both meat eaters and vegetarians. I tried to make our old salad with vegetarian bacon and a little oil instead of bacon grease, but it all honesty, it didn't taste very good. I made your recipe with vegetable stock instead of chicken stock. I also used plain white vinegar and a take out pack of Chinese hot mustard because that is what I had on had. It turned out great! Everyone in our family liked it, and that is really rare! We will be making this our new German potato salad recipe! Thanks so much!
RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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