Potato salad is as German as it gets! Every German I know has got their own family recipe that’s been handed down through generations. While you can find Kartoffelsalat throughout the whole of Germany, there is actually a north-south divide: a mayonnaise-based potato salad stems from north Germany, while in south Germany, you’d find a light, stock-based dressing. - Anne FaberSlideshow:More Salad Recipes
2 pounds waxy salad potatoes
4 tablespoons sunflower oil
1 teaspoon caraway seeds
2 pickled gherkins
2 teaspoons Dijon mustard
3 tablespoons white wine vinegar
A pinch of sugar
3/4 cup vegetable stock, hot
4 cups mâche
Coarse sea salt
How to Make It
Wash the potatoes and put them into a saucepan with salted water. Cover, bring to a boil and cook for 20 minutes.
In the meantime, peel and finely chop the onion. Heat 1 tablespoon of sunflower oil in a frying pan and fry the onion with the caraway seeds for 1 minute, then put into a large bowl. Finely chop the pickled gherkins and add to the bowl.
In a small bowl, mix the Dijon mustard, white wine vinegar and a pinch of sugar. Set aside. Drain the potatoes and rinse under a cold running tap. Leave to cool for 10 minutes; they need to be cool enough to handle but still warm. Peel the potatoes, cut into 1⁄4-inch slices and add to the onions.
Pour the boiling stock over the potatoes, add the mustard and vinegar mix, and season with salt and pepper. Give the potatoes a stir, cover the bowl and leave to soak for one hour, stirring the salad from time to time. After one hour, add the remaining 3 tablespoons of sunflower oil to the potatoes, sprinkle with fresh parsley, and season to taste with salt and pepper. Add the mâche; toss and serve immediately.
For this recipe, Faber added caraway seeds to a traditional southern potato salad and threw in some buttery mâche leaves to add some green goodness.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.