German Potato Salad Recipe – A Better BBQ Side Than Salad No One Eats Ever

It’s going to be the hottest week of the year apparently, checking the weather forecast, i am not so sure about it but I get my info from Twitetr which is always 100% reliable.

Anyway, that means you will all think about grilling some meat on your disposable in the park, or make it a little more festive and an occasion and if you do or are invited to a BBQ, bringing meat is essential but apart from also bringing some rolls, what else is there that people would eat?

Potato salad is the usual suspect as it is so far removed from an actual salad, I take that as an ironic move by the name giver.

But I find shop bought potato salad lack in flavour and covered in too much runny mayonnaise. So why not make it yourself? It’s dead easy and will impress everyone, because it’s German and as we know from yesterday, you will be onto a winner there!

Germany has lots of different versions of potato salad with some served warm and others without any mayo. We posted one with apples and zero mayo in it before, made by our friend Milli.

But this one is the one I am used to, best made a day ahead for the flavour to sink in, made within half an hour!

german potato salad
Kartoffelsalat

Ingredients:

Makes a big bowl.

  • 600g new potatoes
  • 3 eggs – hard boiled
  • 5 big gherkins
  • 1/2 an onion (preferably red or sub it with spring onions if you want a milder onion flavour)
  • 2 Tbs sugar
  • 1 Tbs dijon mustard (or wholegrain)
  • 3 Tbs Mayonnaise
  • a small bunch of fresh parsley chopped
  • Pickling juice from gherkins
  • Salt and pepper

 

Method:

Boil the potatoes, make sure they are all about the same size so they are done at the same time. Boil the eggs. Meanwhile chop gherkins and onions. When potatoes are cooked, drain and leave to cool slightly.

Peel and chop the eggs, leave an egg whole to decorate at the end if you like.

Slice the potatoes into quarters and add the rest of the ingredients and mix. Taste to see whether there is enough seasoning and add salt and pepper or more vinegar to adjust. Remember since it is eaten cold, it needs to be slightly over seasoned as things get blander when eating cold. The salad needs to be sweet and sour so adjust to taste.

Quarter the remaining egg and decorate. Leave in the fridge for a couple of hours at least or eat straight away if you can’t resist it!

 

Lia

 

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