Best 7 Potato Salad Kartoflusalat In Iceland Recipes

POTATO SALAD (KARTOFLUSALAT IN ICELAND)

Steps:

• Peel & cube potatoes. Chop eggs. Peel, core & chop the apples. Chop gherkins & onion.
• Mix 1st 7 ingredients (potatoes thru sour cream) in a lrg bowl.
• Add curry powder, lemon juice (if using), salt + pepper to taste pref & stir well. Refrigerate for at least 6 hrs prior to serving.

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.

BAVARIAN POTATO SALAD (BAYERISCHER KARTOFFELSALAT)

Steps:

• Add scrubbed potatoes, water, salt, and caraway seeds to a large pot. Cook potatoes for about 30 minutes or until potatoes are cooked through.
• Rinse cooked potatoes with cold water. Set aside and let them cool.
• Peel potatoes and cut into thin slices. Add potato slices to a salad bowl.
• Peel and chop onions. Fold into the potato slices.
• In a separate bowl mix the chicken broth, vinegar, sugar, and oil. Add salt and pepper to taste.
• Pour over the potatoes and gently fold into potato mixture. Allow to sit and marinate for 2 hours.
• Fold parsley into potato salad.
• Cut bacon into small pieces and fry in a frying pan until crispy.
• Pour bacon and optionally the grease over the potato salad.
• Serve salad immediately.

KALTER KARTOFFELSALAT (COLD POTATO SALAD)

Steps:

• In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water.
• Dice cooked potatoes. Add oil and minced onion; toss gently.
• In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
• Hold at room temperature for 2 hours.
• Stir in vinegar, mustard, sugar, and dill seed.
• Potato salad will be creamy. Serve at room temperature.

KARTOFFELSALAT - GERMAN POTATO SALAD

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.

KARTOFFELSALAT (WARM GERMAN POTATO SALAD)

Steps:

• Cut potatoes into bite sized pieces.
• In Dutch oven place potatoes. Cover with water. Over high heat, heat to a boil. Cook 20 minutes or until tender. Drain. Cut into cubes.
• In medium saucepan gradually mix broth into flour, sugar, celery seed, salt and pepper until smooth. Add vinegar and onion. Over medium heat, cook until mixture boils and thickens, stirring constantly. Reduce heat to low. Cook 5 minutes or until onion is tender.
• In large bowl toss potatoes, parsley and broth mixture until evenly coated.
• **this can be made ahead and slightly warmed in the microwave.

KARTOFFELSALAT (GERMAN POTATO SALAD)

Steps:

• Simmer onions and celery in bacon drippings just a minute or so.
• Add flour, vinegar, water, sugar, salt and pepper.
• Toss with potatoes and serve-warm.
• Hard boiled eggs may be added.