German Kartoffelsalat – Traditional Potato Salad
German potato salad is a tangy, warm side dish often served with sausages or schnitzel. Made with vinegar, bacon, and onions, it’s a savory twist on the classic.
Ingredients (Serves 4):
• 800g waxy potatoes
• 150g bacon, diced
• 1 small onion, finely chopped
• 3 tbsp white vinegar
• 2 tbsp vegetable oil
• 1 tsp mustard
• 1 tbsp sugar
• Salt and pepper
• Fresh chives for garnish
Instructions:
1. Boil potatoes with skin on until tender, peel and slice while warm.
2. Fry bacon until crisp; add onions and cook until soft.
3. Mix vinegar, oil, mustard, sugar, salt, and pepper in a bowl.
4. Toss warm potatoes with bacon mixture and dressing.
5. Garnish with chopped chives. Serve warm or at room temperature.
German Tip:
Use waxy potatoes like Yukon Gold or Charlotte to keep the salad firm and not mushy.
German potato salad is a tangy, warm side dish often served with sausages or schnitzel. Made with vinegar, bacon, and onions, it’s a savory twist on the classic.
Ingredients (Serves 4):
• 800g waxy potatoes
• 150g bacon, diced
• 1 small onion, finely chopped
• 3 tbsp white vinegar
• 2 tbsp vegetable oil
• 1 tsp mustard
• 1 tbsp sugar
• Salt and pepper
• Fresh chives for garnish
Instructions:
1. Boil potatoes with skin on until tender, peel and slice while warm.
2. Fry bacon until crisp; add onions and cook until soft.
3. Mix vinegar, oil, mustard, sugar, salt, and pepper in a bowl.
4. Toss warm potatoes with bacon mixture and dressing.
5. Garnish with chopped chives. Serve warm or at room temperature.
German Tip:
Use waxy potatoes like Yukon Gold or Charlotte to keep the salad firm and not mushy.
German Kartoffelsalat – Traditional Potato Salad
German potato salad is a tangy, warm side dish often served with sausages or schnitzel. Made with vinegar, bacon, and onions, it’s a savory twist on the classic.
Ingredients (Serves 4):
• 800g waxy potatoes
• 150g bacon, diced
• 1 small onion, finely chopped
• 3 tbsp white vinegar
• 2 tbsp vegetable oil
• 1 tsp mustard
• 1 tbsp sugar
• Salt and pepper
• Fresh chives for garnish
Instructions:
1. Boil potatoes with skin on until tender, peel and slice while warm.
2. Fry bacon until crisp; add onions and cook until soft.
3. Mix vinegar, oil, mustard, sugar, salt, and pepper in a bowl.
4. Toss warm potatoes with bacon mixture and dressing.
5. Garnish with chopped chives. Serve warm or at room temperature.
German Tip:
Use waxy potatoes like Yukon Gold or Charlotte to keep the salad firm and not mushy.
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