Kalter-Kartoffelsalat-Cold-Potato-Salad

This authentic Kalter Kartoffelsalat is a staple of German cuisine, prized for its vibrant, tangy flavor and satisfying texture. Unlike creamy mayo-based salads, this version relies on a hot vinegar-dill dressing poured over warm, diced potatoes. The heat helps the potatoes absorb the aromatic spices and sharp vinegar, creating a cohesive dish where every bite is flavorful. The combination of sweet sugar, earthy dill seed, and pungent onion creates a complex taste profile that is both refreshing and hearty. It pairs beautifully with sausages, roasted meats, or fish, making it an ideal side dish for summer picnics, barbecues, or a light lunch. The flavors meld and improve over time, so it is often best served at room temperature after chilling briefly.

Cooking Method: Boiling

Cuisine: German

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 125.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This authentic Kalter Kartoffelsalat is a staple of German cuisine, prized for its vibrant, tangy flavor and satisfying texture. Unlike creamy mayo-based salads, this version relies on a hot vinegar-dill dressing poured over warm, diced potatoes. The heat helps the potatoes absorb the aromatic spices and sharp vinegar, creating a cohesive dish where every bite is flavorful. The combination of sweet sugar, earthy dill seed, and pungent onion creates a complex taste profile that is both refreshing and hearty. It pairs beautifully with sausages, roasted meats, or fish, making it an ideal side dish for summer picnics, barbecues, or a light lunch. The flavors meld and improve over time, so it is often best served at room temperature after chilling briefly.

Ingredients

6 ea Large Potatoes
3 tablespoon Vinegar
3/4 cup Boiling Water (reserved from cooking potatoes)
1/2 teaspoon Prepared Mustard
1/2 teaspoon Salt
1 teaspoon Sugar
1 ea Medium Onion, Minced
2 teaspoon Dillseed
2 tablespoon Vegetable Oil

Directions

1
Peel the potatoes and cut them into quarters.
2
Place the potatoes in a medium saucepan and cover with salted water. Bring to a boil and cook until tender when pierced with a fork.
3
Before draining, measure and reserve 3/4 cup of the hot potato cooking water.
4
Drain the potatoes and let them cool slightly. Dice the cooked potatoes into bite-sized pieces.
5
In a large bowl, combine the diced potatoes, minced onion, and vegetable oil. Toss gently to coat.
6
In a small saucepan, bring the reserved 3/4 cup of hot potato water to a boil.
7
Pour the boiling water directly over the potatoes and onion mixture.
8
Let the salad stand at room temperature for 2 to 3 hours to allow the potatoes to absorb the broth.
9
Stir in the vinegar, mustard, sugar, salt, and dillseed until well combined.
10
Serve the salad at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 125.5kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2447.5mg102%
Total Carbohydrate 27.8g10%
Dietary Fiber 3.7g15%
Sugars 2.2g
Protein 3.3g7%

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

Keywords: german, potato salad, kalter kartoffelsalat, vinegar dressing, dill, side dish, summer salad, picnic food, vegetarian, vegan, traditional, onion, mustard, boiled potatoes, tangy, herbaceous, comfort food, european cuisine, easy recipe, make ahead

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