Recipe of Quick German Kartoffelsalat (German potato salad)

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, german kartoffelsalat (german potato salad). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

German Kartoffelsalat (German potato salad) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. German Kartoffelsalat (German potato salad) is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have german kartoffelsalat (german potato salad) using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make German Kartoffelsalat (German potato salad):

1. Get Cooking the potatoes:
2. Prepare 1 bag new potatoes, sliced in half
3. Take 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. Make ready Potato dressing:
6. Prepare 1 medium white or red onion, finely sliced
7. Make ready 8-10 pickled cornichons, finely sliced
8. Take To taste, salt and ground white pepper
9. Prepare 1/2-1 cup mayonnaise
10. Make ready 1/4 teaspoon Thomy mustard (or Dijon mustard)
11. Take 1/2 teaspoon white wine vinegar
12. Take 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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