LIGHT SUMMER POTATO SALAD - LEICHTER KARTOFFELSALAT
Years ago, my German step-Grandmother gave me a book of German cooking. This is from that book, which was published in 1969. "Light" in this case has managed to hold up for 40 odd years. I changed the original recipe to include veggie stock instead of chicken, and added some fresh chives to the finished salad for a little extra colour. Update: After making it for the first time, I found there was far too much salt put in at a time when there is no going back...so I adjusted that down. Also adjusted down the amount of olive oil (orig called for 1/3 cup), and added some additional directions regarding the potatoes.
Provided by magpie diner
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the potatoes by scrubbing them clean, but not peeling. Bring a large pot of lightly salted water to boil, drop the potatoes in - there should be enough water to cover them. Boil them briskly until they show only the slightest resistance when pierced with the tip of a sharp knife. (about 20 minutes). You don't want to overcook them or you won't be able to slice them. TEST - take out your largest potato and cut it in half lengthwise, check for doneness.
- Drain the potatoes -- let them cool enough to handle them, then peel (use fingers or gently use knife, cut out brown bits as you go). Cut each in half lengthwise and then into 1/4 inch slices. Set the slices aside in a bowl and cover tightly. There will be a small amount of carry-over cooking here.
- In a heavy pot combine the diced onion, veggie stock, vinegar, mustard, salt and pepper. Bring to a boil, stirring occassionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove from the heat and stir in the olive oil and lemon juice.
- Pour the sauce over the potato slices. Coat evenly by turning with a spatula. Let the potatoes cool to room temperature, mix in the fresh chives, adjust salt & pepper and serve.
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Sean Fainer
[email protected]This is the perfect potato salad for a summer party.
Tobias Ahrends
[email protected]I made this salad for my family and they loved it. It's a great recipe for a weeknight meal.
Roman Rodriguez
[email protected]This potato salad is a great way to use up leftover potatoes.
Rumki Akter
[email protected]I'm not a huge fan of potato salad, but this recipe changed my mind. It's so light and refreshing.
As Sapin
[email protected]This is a great recipe for a summer picnic or barbecue.
Abdul Basit Mughal
[email protected]I added some chopped bacon and hard-boiled eggs to my salad. It was a great way to add some extra flavor and protein.
Tara Acharya
[email protected]I love that this recipe uses Greek yogurt instead of mayonnaise. It makes the salad lighter and healthier.
hamza ssengabi
[email protected]This potato salad is a great make-ahead dish. I made it the night before my party and it was even better the next day.
Nokulunga Nomah
[email protected]I made this salad for a potluck and it was a huge success. Everyone raved about how delicious it was.
Ashik Sarowar
[email protected]This is the best potato salad I've ever had! The dressing is creamy and flavorful, and the potatoes are cooked to perfection.
Tahir Gee
[email protected]I've tried many potato salad recipes, but this one is definitely my favorite. It's so easy to make and always turns out perfect.
Rabeya Begum
[email protected]This potato salad was a hit at my summer BBQ! Everyone loved the light and refreshing flavor.