The German potato salad is an easy and tasty side dish, perfect for accompanying meat or fish dishes. It’s a typical recipe from southern Germany, Austria, Trentino Alto Adige, and Croatia, where potatoes are mixed with broth, vinegar, and oil. Sometimes onions, bacon, and cucumbers are also added to the salad. In Northern Germany, however, the salad is prepared with mayonnaise.
Today I propose my version with mayonnaise, Tropea onions, salt, and pepper. A very simple preparation that is enjoyed cold even as a single dish in the summer. To cook the potatoes, I used the pressure cooker, a practical and fast cooking method that keeps the nutritional properties of the food intact. I then placed the potatoes with the skin in the pot with the steamer basket, cooking them for a few minutes from the start of the whistle. Alternatively, you can cook them in plenty of salted water, but this will increase the cooking time.
For the recipe, I also recommend using yellow-fleshed potatoes, which are best suited for this type of preparation. Everyone loved this side dish, especially the youngest in the family, a lover of mayonnaise recipes. What do you say, shall we prepare it together? Then follow me in the kitchen, because the German potato salad is prepared in a click! 😉
You may also be interested in other potato recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 205.91 (Kcal)
- Carbohydrates 44.72 (g) of which sugars 3.64 (g)
- Proteins 5.79 (g)
- Fat 1.05 (g) of which saturated 0.06 (g)of which unsaturated 0.11 (g)
- Fibers 5.57 (g)
- Sodium 403.58 (mg)
Indicative values for a portion of 216 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 29 oz potatoes
- 1 Tropea red onion
- 4 tbsps mayonnaise
- chopped parsley (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- Pressure Cooker
- Steam Cooking Basket
- Immersion Blender
- Cutting Board
- Knife
- Salad Bowl
Steps
First, cook the potatoes. Rinse the potatoes under water, place them in the steamer basket, and put everything in the pot where you have added water. Make sure it does not exceed the level of the basket. Then close the pot and bring it to maximum power and from the start of the whistle, cook for 6 minutes.
After the cooking time, gradually release the steam, open the pot and let the potatoes cool. In the meantime, prepare the mayonnaise. I make it with the immersion blender and you can read the recipe here.
Now peel the potatoes and cut them into chunks. Then clean the Tropea onion, cut it in half, and then into thin slices. Put the potatoes and sliced onion in a salad bowl and also add the mayonnaise, chopped parsley, salt, and pepper.
The German potato salad is ready! Mix and serve.
Variations and Tips
The German potato salad can also be stored for one or two days in the refrigerator in a container with a lid. It can also be prepared in advance.
You can replace parsley with chives.
