Best Berliner Kartoffelsalat Berliner Potato Salad Recipes

Kartoffelsalat - German Potato Salad image

Provided by DeSouter

Categories Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

5 lbs potatoes (baking potatoes are NOT recommended, as they are too flaky)
1/2 cup diced smoked bacon
1/2 cup vegetable oil
3 tablespoons white vinegar
1 teaspoon sugar
1 teaspoon sea salt
1/4 teaspoon fresh ground pepper
3/4 cup sliced green onion
1/4 cup chopped chives

Steps:

Place unpeeled potatoes in cold salt water and bring to a boil.
Boil gently until potatoes are tender, but still firm.
Do not overcook.
Pour off the boiling water and allow potatoes to cool until easy to handle.
(The drained, unpeeled Potatoes can also be placed in a refrigerator overnight).
Peel cooled potatoes, slice, then place in a large bowl.
Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown.
Do not burn the bacon and do not drain the fat in the skillet.
Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper.
Pour this mixture over the sliced potatoes in the bowl.
Add the green onions and the chives.
Gently toss the potatoes so all ingredients are evenly blended.
Taste and adjust seasonings, if necessary.

Nutrition Facts : Calories 345.8, Fat 13.9, SaturatedFat 1.8, Sodium 309.6, Carbohydrate 50.9, Fiber 6.5, Sugar 3, Protein 6

Family Favorite Potato Salad! (German Kartoffelsalat) image

Provided by BecR2400

Categories Potato

Time 55m

Yield 10 serving(s)

Number Of Ingredients 19

8 medium russet potatoes, scrubbed but not peeled
1/2 cup white onion, finely chopped
1 apple, chopped
2 stalks celery & leaves, very thinly sliced
4 dill pickles, chopped
1 tablespoon sweet pickle relish, heaping
2 teaspoons sugar
1 tablespoon cider vinegar
1 tablespoon pickle juice
1 tablespoon extra virgin olive oil
2 teaspoons yellow mustard (such as French's)
1 cup mayonnaise (such as Hellman's or Best Foods)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons parsley, finely chopped, divided use
5 hardboiled egg, divided use
fresh tomato, slices for garnish (or grape tomatoes or cherry tomatoes)
fresh torn lettuce leaf, for garnish
paprika, for garnish

Steps:

In a large covered pot, bring potatoes to a boil in enough salted water to cover by at least 1 inch. Lower heat to a simmer, and cook about 25-30 minutes or until potatoes are tender when pierced with a fork, but still firm. (Cooking time will vary according to the size and freshness of the potatoes).
Drain potatoes in colander, and briefly run cold water over the potatoes. Transfer drained potatoes back into the empty covered pot and set on a very low flame for just a minute or two, being careful not to scorch them. This will help to dry the potatoes and to ensure that they are not wet or soggy. Return potatoes to colander, and let them cool to the touch.
Peel and then slice the potatoes into one inch pieces.
In a large bowl, stir together the onions, apples, celery, dill pickles, sweet relish, and one tablespoon of the chopped parsley.
In a separate bowl, whisk together the sugar, vinegar, pickle juice, olive oil, mustard, mayonnaise, and the salt and pepper. Pour over the onion mixture, stirring well to coat evenly.
Add the potatoes and 3 chopped hardboiled eggs. Fold and stir gently to combine. Transfer to a wide and shallow serving dish.
Garnish with 2 quartered hardboiled eggs, tomato slices, and the torn lettuce. Sprinkle with remaining parsley and the paprika.
Cover and keep refrigerated until serving time.

Nutrition Facts : Calories 292.7, Fat 11.8, SaturatedFat 2.1, Cholesterol 88.2, Sodium 550.3, Carbohydrate 41.4, Fiber 4.8, Sugar 7.1, Protein 6.8