Summer Salad with Berlin-Style Potatoes, a unique dish that will surprise you because it’s complete and features a fresh sauce that perfectly blends all the ingredients.
This potato salad, called Kartoffelsalat in Germany, is slightly more delicate than what you find in German homes because I tried to adapt it to the Italian taste.
The bed of potatoes dressed with yogurt sauce that your fork sinks into when you taste it is the tasty secret of this dish.
So enough talk, let’s prepare this summer salad together, eh belin it’s good!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: German
- Seasonality: Spring, Summer
- Energy 349.78 (Kcal)
- Carbohydrates 38.98 (g) of which sugars 8.05 (g)
- Proteins 22.53 (g)
- Fat 11.72 (g) of which saturated 2.18 (g)of which unsaturated 3.75 (g)
- Fibers 7.34 (g)
- Sodium 634.41 (mg)
Indicative values for a portion of 507 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: Summer Salad with Berlin-Style Potatoes – calories per serving 509
- 5 oz 0% fat Greek yogurt
- 4 tablespoons apple cider vinegar (can be replaced with the juice of half a lemon)
- 0.35 oz chives
- 2 tablespoons mild mustard
- to taste extra virgin olive oil
- to taste fine salt (optional)
- 4 potatoes
- 3.5 oz green beans
- 3.5 oz cherry tomatoes
- 8 oz cooked chickpeas, boiled (I used canned ones)
- 6.3 oz tuna in water
- 4 eggs
- 40 olives (pitted)
- to taste extra virgin olive oil
Tools: Summer Salad with Berlin-Style Potatoes
- 1 Bowl
- 1 Pot
Steps: Summer Salad with Berlin-Style Potatoes
To prepare the creamy sauce, simply mix all the ingredients, yogurt, apple cider vinegar, mustard, chives, oil, and if you like, a pinch of salt.
Cook the whole potatoes with the skin in plenty of salted water for about half an hour and cut them into pieces only after cooking to prevent them from crumbling.
At this point, you simply need to add the remaining ingredients after also cooking the green beans.
Assemble the salad by adding the chickpeas.
The cherry tomatoes.
The tuna.
A handful of olives.
Add the green beans and a soft-boiled egg; to prepare it, I place the eggs in a small pot with cold water and cook for a minute and a half from the boil.
Francy’s Tip: To prevent the shell from cracking and the white from leaking, add a pinch of coarse salt to the water.
Use a knife to open the soft-boiled egg.
Add more yogurt sauce to the salad and serve at room temperature.
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FAQ (Questions and Answers)
How to store potatoes?
In the fridge seasoned with yogurt sauce, in an airtight container, but no more than one day.
Is it true that sprouted potatoes should not be consumed?
Remember that green and sprouted potatoes should not be eaten and should be thrown away.
How to store raw potatoes?
In a cool, dry, and dark place.
