German Kartoffelsalat (German potato salad)
German Kartoffelsalat (German potato salad)

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, german kartoffelsalat (german potato salad). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

German Kartoffelsalat (German potato salad) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. German Kartoffelsalat (German potato salad) is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have german kartoffelsalat (german potato salad) using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make German Kartoffelsalat (German potato salad):
  1. Prepare Cooking the potatoes:
  2. Prepare 1 bag new potatoes, sliced in half
  3. Make ready 7-8 cups cold water (enough water to cover and cook potatoes)
  4. Take 1 teaspoon fine salt (add to the water for cooking potatoes)
  5. Get Potato dressing:
  6. Take 1 medium white or red onion, finely sliced
  7. Prepare 8-10 pickled cornichons, finely sliced
  8. Prepare To taste, salt and ground white pepper
  9. Make ready 1/2-1 cup mayonnaise
  10. Prepare 1/4 teaspoon Thomy mustard (or Dijon mustard)
  11. Take 1/2 teaspoon white wine vinegar
  12. Get For garnish:
  13. Take Handful chives (optional)
Steps to make German Kartoffelsalat (German potato salad):
  1. Wash the potatoes and drain excess water in a colander. Cut the potatoes in half and set aside.
  2. In a large pot, add cold water. Place the potatoes in the pot and add salt. Cover pot with a lid and bring up to the boil. Once the water has boiled, remove the lid and cook potatoes until soft, roughly 10 minutes.
  3. To test if potatoes are cooked, use a pointed knife and poke a potato with the tip. If it goes in and slides out easily, the potatoes are ready. Turn off the heat and drain potatoes in a colander. Transfer to a large mixing bowl and set aside to let them cool down.
  4. Meanwhile, finely slice the onion and cornichons and transfer to the same bowl.
  5. Once the potatoes have cooled down, add to the mixing bowl with the onions and cornichons and mix together.
  6. Now add mayonnaise and a dollop of mustard (I used Thomy mustard). Stir together. Add white ground pepper and salt to taste and gently incorporate together.
  7. Lastly, add the white wine vinegar. Mix well and taste the potato salad. Adjust taste if needed (add more mayo, salt or white pepper, depending on preference). Transfer to a serving bowl. Garnish with finely cut chives (if adding).
  8. Place in fridge for an hour or two or eat immediately (depending on preference). Eat the potato salad as a side dish, with any kind of meat. I love eating it with pork schnitzel or sausages.

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