Side Dish

Bavarian Potato Salad (Kartoffelsalat)

Name: Bavarian Potato Salad (Kartoffelsalat)
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Yield: 4 porcje
Cuisine: german
Ingredients: 750 g potato waxy, peeled; 1 szt. yellow onion finely chopped; 240 ml vegetable broth warm; 60 ml apple cider vinegar; 1 łyżka dijon mustard; 1 łyżeczka sugar; 0,5 łyżeczka salt; 0,25 łyżeczka black pepper freshly ground; 3 łyżka vegetable oil; 2 łyżka fresh chive chopped

This traditional Bavarian potato salad features tender potatoes dressed in a tangy vinegar and oil dressing, rather than mayonnaise. It's often served warm or at room temperature, making it a versatile side dish for many meals. The addition of broth infuses the potatoes with savory flavor.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz.
Porcje: 4
Trudność: Średni
Na porcję: 263 kcal

WegetariańskiBezglutenowy

Informacja o alergenach: może zawierać gorczyca i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

750 gpotato, waxy, peeled
1 szt.yellow onion, finely chopped
240 mlvegetable broth, warm
60 mlapple cider vinegar
1 łyżkadijon mustard
1 łyżeczkasugar
0,5 łyżeczkasalt
0,25 łyżeczkablack pepper, freshly ground
3 łyżkavegetable oil

garnish

2 łyżkafresh chive, chopped

Sprzęt

large pot · cutting board · knife · whisk · small bowl · large mixing bowl

Sposób przygotowania

Krok po kroku

1
Place the peeled potatoes in a large pot and cover with cold water by about an inch.
2
Add a generous pinch of salt to the water and bring to a boil over high heat.
Około 5 min
3
Reduce heat to medium and simmer the potatoes until fork-tender, about 15-20 minutes depending on their size.
Około 20 min
Wskazówka kucharza: Ensure the potatoes are cooked through but not mushy.
4
While the potatoes cook, prepare the dressing: In a small bowl, whisk together the warm vegetable broth, apple cider vinegar, dijon mustard, sugar, salt, and black pepper.
Około 5 min
Wskazówka kucharza: Using warm broth helps the potatoes absorb the flavors better.
5
Once the potatoes are cooked, drain them well and let them cool slightly for a few minutes.
Około 5 min
6
While still warm, slice the potatoes into 1/4-inch thick rounds or cubes, depending on your preference.
Około 5 min
Wskazówka kucharza: Slicing while warm allows for better absorption of the dressing.
7
Place the sliced potatoes in a large mixing bowl and add the finely chopped yellow onion.
8
Pour the prepared dressing over the warm potatoes and onion.
9
Gently fold the dressing into the potatoes until evenly coated. Be careful not to mash them.
Około 2 min
10
Drizzle the vegetable oil over the salad and gently mix again.
Około 1 min
11
Let the potato salad rest for at least 15 minutes, allowing the flavors to meld.
Około 15 min
Wskazówka kucharza: For best results, let it sit for an hour or two at room temperature before serving.
12
Garnish with fresh chives before serving.

Na porcję

Wartości odżywcze

70%Ocena

Kalorie: 263,3kcal
Białko: 4,5g
Węglowodany: 36,6g
Tłuszcz: 11g
Błonnik: 4,8g
Cukry: 4,1g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover potato salad in an airtight container in the refrigerator.

Odgrzewanie

This salad is traditionally served warm or at room temperature; if cold, you can gently warm it in a microwave or on the stovetop with a splash of broth.