German Potato Salad (Kartoffelsalat)
(Shared recipe submitted by Raymond Smith.)
Serves about 6
Raymond writes: "Here is a good recipe for German potato salad. I borrowed a few recipes, so I figured I would give one back. Nice thing about it is there is very little fat. Rare for German cooking."
- 7 large potatoes
- 3 bouillon cubes (beef or chicken)
- 1/2 cup water
- 1 medium onion
- 3 to 4 medium dill pickles
- 4 tablespoons red wine vinegar
- Salt and pepper to taste
- Vegetable oil
Peel potatoes and cook until fork-tender. Meanwhile, dice the onions and pickles and mix into a bowl (should have roughly equal amounts). Add red wine vinegar and set to the side, mixing on occasion. Once the potatoes are soft, drain water and mash until lumpy.
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Put the 3 bouillon cubes and a half cup of water in a sauce pan and dissolve over low heat. Pour the bullion juice over the potatoes while the potatoes are still hot. Add the bowl of onions and pickles, plus a touch of vegetable oil to prevent sticking. Add salt and pepper to taste. If the potatoes are a little dry, add a little water. Serves 4 to 8, depending on appetites.
About Raymond: Raymond's e-mail address is firstname.lastname@example.org.