The Kartoffelsalat or the German potato salad is a simple dish made by using boiled potatoes which is prepared in myriad variations in the different regions of the world. The best part about the dish is that it can be prepared quite easily hence also the popularity. Moreover, the potato salad is easy to store and it lasts a while in the refrigerator.
Salads usually are considered as a variant of side dish to the main course. Generally in the various regions of the Germanic lands you can find versions of the Kartoffelsalat such as:
- Potato salads which are served with mayonnaise, yogurt, and/or sour cream as dressing.
- There are Kartoffelsalats which carry vinegar dressing.
- Kartoffelsalat can also be prepared using bacon.
- Sometimes a fancy Kartoffelsalat is prepared using fresh herbs or dill dressing along with chives, scallions, tarragon, gherkins, capers or other items.
- Salads are also prepared using raw onions and pickles.
- Hard boiled eggs are also used which are them combined with potato salad.
The one specification which needs to be considered and maintained is the temperature at which salads are serviced. The different varieties require them to be served at varied ranges of temperatures. Usually potato salads are served at room temperature or when they are chilled. But in the southern parts of Germany, the different versions of Kartoffelsalat are served warm. While in the northern parts of Germany and also the United States of America the potato salad generally is generally require refrigeration and is therefore served chilled.
Particularly in the German lands the preparation of the Kartoffelsalat requires – vinegar, potatoes, oil, mustard, vegetable broth, bits of bacon, red onions and seasonings. For any kind salad the seasoning is very important. In the Kartoffelsalat you can add simply add chives along with pepper and salt and it is ready to be served.
In Italy also for instance potato salads are served. It holds quite a bit of prominence in the Latium region. Here they are served with potatoes which carry a dressing of olive oil, vinegar, finely minced parsley and garlic. Also, hot chili peppers and salt are added. In the small region of Sicily, the potato salad is prepared by adding string beans and red onions. The salad here carries a dressing of olive oil and vinegar.
United States of America has in the past received massive amounts of migration from the various European regions. These migrants brought many a number of dishes and presented them to the new world. The potato salads which are found here are indeed served in their authentic flavouring and presentation but you can also find some very exotic variations. For instance, here they are served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches. There are also seasonal associations with the potato salad. Commonly you can find them being consumed popularly during summer time, mostly during family outings and picnics. In the U.S. you can find the salad being prepared by using both the red and white kinds of potatoes.
In the U.S. traditionally speaking the potato salad includes – both cubed and boiled potatoes, typically russet potatoes are used. Also mayonnaise or a mayonnaise like substitute such as yogurt or sour cream is added along with mustard powder which is generally dry, black pepper, salt, celery seed, sugar, dry dill, chopped pickles which is pickled cucumber, chives, finely chopped red or white onion, chopped green or red bell pepper, thinly sliced or very finely chopped celery and at times chopped hard-boiled egg whites are also added. On the top of these salads you will find paprika and chives and generally they are served cold or at room temperatures.
In Russia, their version of the potato salad is called Oliver salad or the Stolichny salad. You can find them under their popular name: zakuski. In the original recipe of this salad you could also find different kinds of poultries, meats and sea fruits. Today, however the recipe can be found being served with potatoes, diced chicken and at times with ham or bologna sausages, eggs, brined dill pickles, carrots, green peas and onions. They are served in the dressing of mayonnaise. It does appear to be a combination of egg salad, potato salad and chicken salad.
Recipe
The German potato salad or the Kartoffelsalat holds immense popularity almost everywhere in the world. It can by itself be a complete meal or then be served as a supplement to other dishes. In Germany, especially in the Rhineland area the Kartoffelsalat holds importance in the daily cuisines.
Ingredients
- Potatoes: 1 lb scrubbed
- Chicken or beef stock: ½ cup hot
- Rapeseed oil: 5 to 6 tablespoons
- German vinegar: 2 tablespoons
- German Mustard: 1 tablespoon
- Sugar: ½ teaspoons
- Sea Salt: ½ teaspoons
- Cucumber: 1/3rd
- Dill pickle: 1 large
- Cooked bacon: 5 ounces chopped
- Spring onions: 2 chopped
- Onions: 1 small chopped finely
- Fresh chives: 2 tablespoons chopped
- Cherry tomatoes: 10 to 12 halved
- Salt and black pepper to taste
Procedure:
You begin by placing a deep pan on the heat. Then half fill the pan with water and also add salt to it. While the water gets to a boil cut the potatoes into large sized cubes till they become tender. When the potatoes are done drain out the water and then pour the hot stock on top of them. You will have to set them aside to cool down. In the process you will realise that the potatoes would have absorbed the stock.
Now, on the side combine vinegar, mustard, sugar, salt and pepper along with oil. Then you will have to mix them together. With that done, set it aside.
Next, you will have to halve the cucumbers lengthways and also remember to scoop out the seeds by using a teaspoon. Then you can dice them into cubes. Also take the pickles and chop them into the same sizes.
Furthermore, go on mixing the cooked bacon along with bacon, cucumber, pickle, onions, chives and also the dressing into the cooled potatoes. Then you mix them properly. Just be careful with that and mix with a gentle hand. Add the tomatoes and mix. Then place everything in the refrigerator for a period of an hour or two.
You can then serve the potato salad just by sprinkling the seasonings. The following recipe can easily serve four individuals.