Kalter Kartoffelsalat (Cold Potato Salad)

This traditional German Kalter Kartoffelsalat is a vibrant, tangy side dish that showcases the simple beauty of waxy potatoes. Unlike creamy American versions, this salad relies on a light dressing of vinegar, mustard, and sugar, infused with the earthy aroma of dillseed. The key to this recipe is reserving the starchy potato water, which is poured hot over the diced potatoes to help them absorb the flavors and create a naturally creamy texture without any dairy. It&# 226;ÂÂs a perfect accompaniment to bratwurst, schnitzel, or grilled fish, and it tastes even better the next day as the flavors meld together. Ideal for picnics, barbecues, or as a refreshing lunch component, this vegan-friendly salad brings authentic home-style flavor to your table with minimal effort.

Cooking Method: Boiling

Cuisine: German

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 115.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This traditional German Kalter Kartoffelsalat is a vibrant, tangy side dish that showcases the simple beauty of waxy potatoes. Unlike creamy American versions, this salad relies on a light dressing of vinegar, mustard, and sugar, infused with the earthy aroma of dillseed. The key to this recipe is reserving the starchy potato water, which is poured hot over the diced potatoes to help them absorb the flavors and create a naturally creamy texture without any dairy. It&# 226;ÂÂs a perfect accompaniment to bratwurst, schnitzel, or grilled fish, and it tastes even better the next day as the flavors meld together. Ideal for picnics, barbecues, or as a refreshing lunch component, this vegan-friendly salad brings authentic home-style flavor to your table with minimal effort.

Ingredients

6 lg Potatoes
1/2 ts Salt
1 md Onion, minced
3 tb Vinegar
1/2 ts Mustard
1 ts Sugar
2 ts Dillseed
2 tb Vegetable Oil

Directions

1
Peel the potatoes and cut them into quarters.
2
Place potatoes in a medium saucepan and cover with boiling salted water.
3
Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
4
Drain the potatoes, reserving exactly 3/4 cup of the hot cooking water.
5
Allow potatoes to cool slightly, then dice them into bite-sized pieces.
6
Transfer diced potatoes to a large serving bowl and toss gently with oil and minced onion.
7
Heat the reserved 3/4 cup potato water in a small saucepan until boiling.
8
Pour the boiling water over the potatoes and onion mixture.
9
Let the salad stand at room temperature for 2 to 3 hours to absorb the liquid.
10
Stir in vinegar, mustard, sugar, and dillseed until well combined.
11
Serve at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 115.5kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9.0mg1%
Total Carbohydrate 25.5g9%
Dietary Fiber 3.3g14%
Sugars 1.2g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the salad to sit for at least 2 hours after adding the boiling water so the potatoes absorb the dressing fully.

Use waxy potatoes like Yukon Gold or Red Potatoes for the best texture, as they hold their shape better than starchy russets.

This salad tastes even better the next day, making it a great make-ahead dish for picnics or parties.

Adjust the sugar and vinegar to your taste preference; German potato salad is typically tangy with a hint of sweetness.

Keywords: german, potato salad, kartoffelsalat, cold salad, vegan, dill, mustard, vinegar, side dish, picnic, barbecue, traditional, healthy, easy, summer, bratwurst, schnitzel, leftovers

Read it online: https://www.chefs-mate.com/recipe/kalter-kartoffelsalat-cold-potato-salad-2/