Kartoffelsalat recipe – German potato salad perfection

Way back in the 1990s I was working in a café called The Grapevine. It was located in the sleepy suburb of South Hobart, nestled under mystical Mount Wellington. This potato salad was one of the dishes I learned from its owner, Katherine. She had lived in Germany for many years and opened the café to be able to share the delights she’d learned while there, including this wonderful kartoffelsalat – it really is potato salad perfection.

Now, for those who aren’t aware, the word for potato in German is kartoffel and salad is salat. So the word is simply translated as potato salad – but its the German style that takes this leaps and bounds above any other potato salad I know. That said, my friend Michelle’s potato salad would be the closest thing to perfect after this.

This salad has stayed with me for all these years and I make it a couple of times a year. It’s even been referred to by German guests as ‘reminding them of home’. That was a great compliment!

Kartoffelsalat is a firm favourite

As noted, Kartoffelsalat is one of my favourite recipes, especially served during cool summer months.

But it’s a great winter salad too, because it is wonderful served warm. The flavours of the dill, onion, vegetable stock and vinegar work perfectly as a warm side dish to almost anything. I like serving it with pork or barbecued lamb, because the sharpness of the dressing cuts through the richness of lamb and complements pork.

For the full experience, make sure you use floury potatoes – ones that fall apart and go fluffy rather than hold their shape. You can use sturdy, waxy potatoes too, but the softer this is the more authentic the experience.

So here you go. Here’s the recipe for delectable, delicious Kartoffelsalat.

Enjoy!

Kartoffelsalat – German potato salad

Recipe by Marti CuattCourse: SaladsCuisine: GermanDifficulty: Moderate

Makes enough for

6

people as a side

Prep time

20

minutes

Potatoes cook in

30

minutes

You will need

• 5 large floury potatoes (about 1 kilogram)

• 1 smallish brown onion, very finely chopped

• 2 tablespoons apple cider vinegar

• 1/2 Massell vegetable stock cube, mixed with half a cup of hot water

• ¼ cup natural yoghurt

• 3 tablespoons good quality store bought mayonnaise

• freshly ground black pepper to taste

• 1/2 tsp dried dill or 2 tablespoons fresh dill, finely chopped

Here’s what to do

• Scrub the potatoes, but don’t peel them then place in a pan of cold water. Bring to the boil and cook until tender. Drain and set aside until cool enough to handle.
• Crumble the stock cube into a cup and add about a tablespoon of hot water from the kettle. Stir until dissolved, then set aside to cool
• Once potatoes have cooled, slide the skins off (which should be quite easy), then slice finely using a mandolin or slicing blade of a box grater, or simply slice with a knife. Place potato slices into a bowl.
• Add the chopped onion, apple cider vinegar and dissolved stock cube with water and gently mix through.
• Next add the natural yoghurt and mayonnaise, plus a grinding of black pepper and the dill
• Taste and adjust seasoning and herbs to suit your personal taste.
• This is lovely served warm or cold with just about anything.

Tips and tricks

• Do buy the freshest potatoes you can as it’s best if they’re boiled in their skins before peeling. You don’t want them soft or with any green on them. If that’s the case, peel them first, but boil them whole.
• You can adjust the seasoning ingredients to suit your own palette, but these amounts work beautifully.
• *I use Massel brand vegetable stock cubes, but you can use any brand you like.
• Use good quality mayonnaise, such as Thomy German mayo.