Kartoffelsalat (German Potato Salad)

Name: Kartoffelsalat (German Potato Salad)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: German
Ingredients: 2 lbs waxy potatoes (Yukon Gold or red), scrubbed; 2 tsp kosher salt (for boiling); 2 tbsp vegetable oil or neutral oil; 1 small yellow onion, finely diced; 1/2 cup low-sodium vegetable broth; 1/4 cup white wine vinegar (or apple cider vinegar); 2 tsp Dijon mustard; 1 tsp granulated sugar; 1/2 tsp kosher salt (for dressing); 1/2 tsp black pepper, freshly ground; 2 tbsp fresh chives (or flat-leaf parsley), thinly sliced

A tangy, warm Bavarian-style potato salad dressed with a bacon-vinegar vinaigrette and mustard instead of mayonnaise. Served warm, it is the classic accompaniment to bratwurst and grilled meats.

40 minEasyServes 4280 cal/serving

GermanSaladStovetopVegetarianDairy-FreeEgg-Free

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Ingredients

2 lbs waxy potatoes (Yukon Gold or red), scrubbed
2 tsp kosher salt (for boiling)
2 tbsp vegetable oil or neutral oil
1 small yellow onion, finely diced
1/2 cup low-sodium vegetable broth
1/4 cup white wine vinegar (or apple cider vinegar)
2 tsp Dijon mustard
1 tsp granulated sugar
1/2 tsp kosher salt (for dressing)
1/2 tsp black pepper, freshly ground
2 tbsp fresh chives (or flat-leaf parsley), thinly sliced

Instructions

1

Place 2 lbs scrubbed waxy potatoes (Yukon Gold or red) in a large pot and cover with cold water by 1 inch. Add 2 tsp kosher salt (for boiling) and bring to a boil. Reduce heat and simmer until pierced easily with a fork, about 15-20 minutes.
2

Drain and let cool 5 minutes. Peel if desired, then slice into 1/4-inch rounds and place in a large bowl.
3

While potatoes cook, heat 2 tbsp vegetable oil or neutral oil in a skillet over medium heat. Add 1 small finely diced yellow onion and cook until softened, about 5 minutes.
4

Add 1/2 cup low-sodium vegetable broth, 1/4 cup white wine vinegar (or apple cider vinegar), 2 tsp Dijon mustard, 1 tsp granulated sugar, 1/2 tsp kosher salt (for dressing), and 1/2 tsp freshly ground black pepper to the skillet. Stir and simmer 1 minute.
5

Pour the warm dressing over the potatoes immediately. Toss gently to coat without breaking the slices. The potatoes will absorb the dressing as they cool.
6

Rest at least 5 minutes, taste and adjust seasoning. Garnish with 2 tbsp thinly sliced fresh chives (or flat-leaf parsley) and serve warm or at room temperature.

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Questions

What is Kartoffelsalat (German Potato Salad)?

A tangy, warm Bavarian-style potato salad dressed with a bacon-vinegar vinaigrette and mustard instead of mayonnaise. Served warm, it is the classic accompaniment to bratwurst and grilled meats. This reference files it under German salad: made on the stovetop, rated easy and about 40 minutes start to finish.

How much time should I plan for Kartoffelsalat (German Potato Salad)?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 1 (20 minutes): "Reduce heat and simmer until pierced easily with a fork, about 15-20 minutes."

What can I use instead of Dijon mustard in Kartoffelsalat (German Potato Salad)?

The entry for Kartoffelsalat (German Potato Salad) calls for 2 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

How many calories are in Kartoffelsalat (German Potato Salad)?

One serving (the recipe makes 4) is about 280 calories, with 6 g protein, 32 g carbohydrate and 12 g fat, plus 3 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Kartoffelsalat (German Potato Salad)?

The base of Kartoffelsalat (German Potato Salad) is potatoes, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

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