Sunday, September 8, 2013

German-Style Potato Salad (Kartoffel Salat)

I decided to embrace my German roots today and whip up this amazing potato salad along side some braised red cabbage with apples (recipe coming tomorrow). Germany might not be the first place you think of when it comes to amazing food, but if there is three things they dominate, it's cabbage dishes, sausages, and potato salad!

Since I am not a huge fan of mayo, I have never really cared for the typical American potato salad, so when we made in in our international cuisine class I wasn't even going to try it, but when I did I was pleasantly surprised! In place of mayo, they typically start off with a roux then incorporate a mix of savory stock and a little bit of vinegar to create the dressing. This recipe is the ultimate comfort food to me, it's savory and warm with a rich creamy texture, if you ask me German salad is superior for several reasons:
1)It has bacon in it
2)It is served warm and perfect for the winter/fall times
3)It has bacon in it
...I think I made my point.

German-Style Potato Salad

serves 5-6

4 bacon strips, diced small (optional)
5-6 medium sized russet potatoes, cooked, sliced thin
1 onion, small dice
2 TBS AP flour
2 TBS butter
1 TBS white sugar
1/4 cup cider vinegar
1/2 cup chicken stock (may need more)
2 eggs, hard cooked, peeled, sliced
2 tsp course mustard
salt and pepper to taste


1.Boil potatoes until tender. Drain and set aside. Boil eggs, set aside.

2.In a heavy saucepan (large enough to hold everything), cook bacon (if using) rendering the fat without browning. Remove bacon and set aside. If you are not using bacon, simply melt 1 TBS of butter in saucepan.

3.Add chopped onion to the bacon juice (or butter) and saute until tender (about 3 min). Add 2 TBS of butter and melt, then add flour, stirring constantly for about 1 minute to make a roux. Add sugar, vinegar, and chicken stock. Stir, bring to a boil and reduce to a simmer.

4.Carefully fold in cooked potatoes, eggs, mustard, and bacon. Season to taste with salt and pepper and garnish with chives. Serve hot.

*If it dries out at all in the fridge, just reheat it and add a little chicken stock.

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