German Potato Salad, more precisely Kartoffelsalat, a quick and tasty side dish widely popular in Germany as well as in South Tyrol, Austria, and obviously in Bavaria, which is why it is also called Bavarian potato salad. We can actually say it’s a specialty of Bavaria. Usually, it is dressed with broth, but today I preferred to prepare it with a very light vegan sauce, as I wanted to offer an alternative to my German potato salad.
Also try my
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: German
- Seasonality: All Seasons
- Energy 371.57 (Kcal)
- Carbohydrates 23.26 (g) of which sugars 1.74 (g)
- Proteins 3.06 (g)
- Fat 30.36 (g) of which saturated 4.18 (g)of which unsaturated 25.17 (g)
- Fibers 2.84 (g)
- Sodium 795.54 (mg)
Indicative values for a portion of 160 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 needed to prepare the German Potato Salad
- 1.1 lbs potatoes
- 1/2 cup vegetable oil
- 1/4 cup soy milk
- 1 tsp ground turmeric
- 3 tbsps lemon juice
- 1/2 tsp Dijon mustard
- 1.4 tsp salt
- 1 tsp chives
Tools to prepare the German Potato Salad
- Potato Peeler
- Pot
- Immersion Blender
- Bowl
- Kitchen Scale
- Spatula
- Citrus Juicer
Steps to prepare the Potato Salad
Wash and peel the potatoes in salted boiling water and cook them for thirty minutes.
Once they cool down a bit, slice them as desired.
Prepare a light sauce by putting the soy milk in an immersion blender glass, (if you prefer another type, that’s fine too) and the oil with
the lemon,
the mustard with the salt and the turmeric, which is used to color the sauce.
Blend for a few seconds intermittently. Here is the ready light sauce for the German potato salad.
Pour the sauce over the cold boiled potatoes, adjust salt if necessary, and complete the dish with freshly chopped chives; dried chives work just as well.
Mix all the ingredients well and let them rest in the fridge for the whole night before serving.
Usually, it’s prepared with broth, but today I preferred a quicker preparation and added a simple vegan sauce to my German potato salad using soy milk. In some German recipes, they add fresh thinly sliced onion, but I prefer it with plenty of fresh chives, try this version and let me know what you think.
Notes
Also try this fantastic recipe for oven-baked lampascioni and potatoes.
https://blog.giallozafferano.it/vaipinacucina/lampascioni-e-patate-al-forno/
FAQ (Frequently Asked Questions)
How long does German Potato Salad keep in the fridge?
Usually, it keeps well in the fridge for three days in an airtight container.
