Real German Potato Salad Swabian Recipes

EASY GERMAN POTATO SALAD

Steps:

• Boil potatoes whole and unpeeled for about 25 minutes, or until soft (they can easily be pierced with a fork or knife). Depending on the size of the potatoes, this could take a little more or less time. Drain and lay in a single layer on a flat surface to cool slightly.
• When potatoes are cool enough to handle but still quite warm, gently peel the skin off with a thin knife (works best) or a potato peeler.
• Slice potatoes into very thin discs and place directly into a medium sized bowl. Season with salt and pepper, stirring gently to coat the potatoes. Stir in onions and pour in vinegar and stir. Repeat with the oil. Taste and adjust seasonings as desired.

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
• Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
• Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

REAL GERMAN POTATO SALAD (SWABIAN)

Steps:

• 1. Boil the unpeeled potatoes in salty water in a pot. The size of the potatoes decides the cooking point. Its mostly about 15-20 minutes, just check it with a knife (put the knive in the potatoe, if it get off easily, they are ready).
• 2. Peel the warm (!) potatoes and cut it into pieces in a bowl. Not to thin and not to thick - 0,08 - 0,12 in I'd say and not more then 0,2 inch. Peel and chop the onions. If you don't want raw onions in your salad you can boil them a little in the Meatsoup before.
• 3. Put the onions, salt, pepper, freshly gratet nutmeg, warm (!) Meatsoup and about 2-3 tablespoons vinegar and 2 tablespoons oil over the potatoes and stir it. Now check if something is missing like vineager or salt.
• 4. let the salat go for about one hour while you can stir it from time to time. The salat have to "smack" when you stir it and the slices have to "shine". You can also serve it quite after you've done it, but in my oppinion the salat gets more taste if you give him time.