Best 3 Berliner Kartoffelsalat Berliner Potato Salad Recipes

POTATO SALAD - GERMAN KARTOFFEL

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and rinse with cold water to cool. Remove and discard potato skins. Slice potatoes.
• Whisk vinegar, sugar, salt, and pepper together in a large bowl; add potatoes, onion, and chopped gherkin. Stir salad dressing into the mixture. Fold 3/4 the egg wedges into the mixture. Garnish with the remaining egg wedges and parsley. Cover bowl with plastic wrap and refrigerate 1 hour before serving.

BERLINER KARTOFFELSALAT / BERLINER POTATO SALAD

Steps:

• Make sure onion, pickles and apple are chopped the same size.
• Boil the whole potatoes with their skins on until tender about 20-30 minutes.
• Remove from pot and let rest until cool enough to handle but still warm, then peel and dice into preferred size.
• In a bowl combine all the ingredients except potatoes.
• Put potatoes into a big bowl, pour"sauce" over them and stir together carefully (potatoes break apart easily while still warm).
• Cover bowl and let rest in fridge for at least 2 hours (overnight is even better).
• Taste test and add more pickle juice, salt, pepper, sugar or mayo if/as needed.

SCHWABISCHER KARTOFFELSALAT (GERMAN POTATO SALAD - SWABIAN-STYLE)

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
• Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.