Best 3 Berliner Kartoffelsalat Berliner Potato Salad Recipes
**Berliner Kartoffelsalat: A Classic German Potato Salad with a Twist**
Berliner Kartoffelsalat, also known as Berlin-style potato salad, is a beloved German dish that is a staple at picnics, barbecues, and family gatherings. Unlike traditional potato salads made with mayonnaise, this unique salad features a tangy, flavorful dressing made from a combination of vinegar, mustard, and bacon. The result is a delightful balance of flavors that complements the tender boiled potatoes, crispy bacon, and sweet onions. This article provides two variations of Berliner Kartoffelsalat: a classic version and a modern twist with herbs and crème fraîche. Both recipes are easy to follow and offer a delicious and authentic taste of German cuisine.
BERLINER KARTOFFELSALAT / BERLINER POTATO SALAD
This is my moms recipe for the mayo based version that you will find all over northern Germany, while southern Germany prefers the vinegar based/hot version. Make sure to let the salad rest for at least 2 hours so that all the flavors can blend and soak into the potatoes.
Provided by Berliner Goere
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Make sure onion, pickles and apple are chopped the same size.
- Boil the whole potatoes with their skins on until tender about 20-30 minutes.
- Remove from pot and let rest until cool enough to handle but still warm, then peel and dice into preferred size.
- In a bowl combine all the ingredients except potatoes.
- Put potatoes into a big bowl, pour"sauce" over them and stir together carefully (potatoes break apart easily while still warm).
- Cover bowl and let rest in fridge for at least 2 hours (overnight is even better).
- Taste test and add more pickle juice, salt, pepper, sugar or mayo if/as needed.
KARTOFFELSALAT - GERMAN POTATO SALAD
This recipe is from German Deli.com and they recommend using Schaller and Weber bacon, but any smoked bacon (not maple "flavor") will do. This salad can be served hot or cold.
Provided by DeSouter
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place unpeeled potatoes in cold salt water and bring to a boil.
- Boil gently until potatoes are tender, but still firm.
- Do not overcook.
- Pour off the boiling water and allow potatoes to cool until easy to handle.
- (The drained, unpeeled Potatoes can also be placed in a refrigerator overnight).
- Peel cooled potatoes, slice, then place in a large bowl.
- Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown.
- Do not burn the bacon and do not drain the fat in the skillet.
- Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper.
- Pour this mixture over the sliced potatoes in the bowl.
- Add the green onions and the chives.
- Gently toss the potatoes so all ingredients are evenly blended.
- Taste and adjust seasonings, if necessary.
Nutrition Facts : Calories 345.8, Fat 13.9, SaturatedFat 1.8, Sodium 309.6, Carbohydrate 50.9, Fiber 6.5, Sugar 3, Protein 6
AUTHENTIC GERMAN POTATO SALAD
This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!
Provided by Angela Louise Miller
Categories Salad Potato Salad Recipes No Mayo
Time 50m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 32.2 g, Cholesterol 9.9 mg, Fat 3.9 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 1.3 g, Sodium 796 mg, Sugar 11 g
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, making them ideal for potato salad.
- Cook the potatoes properly: To prevent the potatoes from becoming mushy, cook them in salted water until they are just tender. You can check this by piercing them with a fork; they should be easy to pierce but still have a slight bite to them.
- Cool the potatoes completely: Before you add the potatoes to the salad, let them cool completely. This will help prevent the salad from becoming watery.
- Use a light dressing: A heavy dressing will weigh down the potato salad. Instead, use a light dressing made with vinegar, oil, mustard, and herbs.
- Add some crunch: To add some crunch to the potato salad, add some chopped celery, carrots, or radishes.
- Garnish with fresh herbs: Fresh herbs, such as parsley, chives, or dill, will add a pop of color and flavor to the potato salad.
- Serve immediately: Potato salad is best served immediately after it is made. However, it can be stored in the refrigerator for up to 3 days.
Conclusion:
Berliner Kartoffelsalat is a classic German potato salad that is perfect for summer gatherings. It is made with simple ingredients and can be customized to your liking. Whether you like it tangy, creamy, or somewhere in between, there is a Berliner Kartoffelsalat recipe out there for you. So next time you are looking for a side dish that is both delicious and easy to make, give Berliner Kartoffelsalat a try.
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