Mariannchen's German Potato Salad
"2 elderly ladies used to make this "Kartoffelsalat", for the fish fries at our German Hall, when I was a little girl. My Mother spied on them to get the recipe, and I later watched her make it. It is very forgiving and versatile; even those who don't like potato salad, like this one."
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 8 -10 medium idaho potatoes
- 1 teaspoon salt
- 2 stalks celery, coarsely chopped
- 1 medium onion, coarsely chopped
- 2 medium kosher dill pickles or 12 hamburger dills, chopped
- 5 -8 chicken bouillon cubes
- white vinegar (I like it tart, so I do about 1/2-3/4 cup. You can also add more later.)
- pepper, to taste
- 1⁄2 - 1 cup salad oil
- 2 -3 hard-boiled eggs, if desired (to garnish)
directions
- Scrub the potatoes.
- Boil in a large pot, sprinkling about 1 tsp salt on top.
- Cover and let boil for about 20 minutes.
- Stab with fork to check for doneness.
- Meanwhile, chop the celery, onion, and pickles into a large bowl; set aside.
- Drain potatoes and let cool.
- Bring the bouillon cubes, vinegar, and pepper to a boil, mashing cubes until dissolved.
- Remove from heat, as soon as it boils.
- When potatoes are cool, peel them.
- Then slice them like thin potato chips, into the bowl with the celery, onion, and pickles.
- Combine it all, gently.
- Now add the "broth" gradually, folding it in, as you go.
- Pour a bit, then wait, and let the potatoes absorb it.
- Then add the oil, also gradually.
- Keep folding.
- Now you must let the salad"pull together.
- "Cover it loosely with plastic wrap, and stir it every hour or so.
- Do not refrigerate!
- Let him sit overnight.
- The next day, you can create.
- Stir him up again, and taste.
- Add oil, vinegar, pepper, bacon, even mayonnaise, if you want, but be careful with salt, as the bouillon is salty!
- Garnish with sliced hard cooked eggs, paprika, parsley, celery leaves, or what you like.
- Guten Appetit!
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Reviews
-
This was my first try at German potato salad and I though it was very good. I did make minor alterations. I used "better than bullion" from costso instread of bullion as that is what I had. I did not add oil. I also ate it the night I made it, so I only let it sit for an hour or so. It was supper yummy! I imagine the leftovers will be even better. -
Oh my Stars!!! I lived in Ansbach, Germany many years ago, and I used to eat the best potato salad I had ever had in a restaurant there. I have been looking for a recipe like it since those many years ago, and I found it with this one!!! This potato salad is WONDERFUL!! Thank you so much for sharing it. I hope I can keep from eating it up until my family gets some of it... C.Ann -
This recipe is, without a doubt, the BEST duplication of the Kartoffelsalat from the region of Germany where we lived. The only change I made was replacing celery with finely chopped fresh parsley. Thank you, thank you, Marianna! -
I wanted to get a picture of this but it was pretty much devoured before I could snap it. It has a real dill pickle taste and although I am not a fan of the hot version everyone else at the bar b que (15 people) thought it was the best. I used red potatoes although I think they Idaho would have been better its just what I had. I used 8 chicken bullion cubes. The only change from the recipe was that I added albout 1lb of bacon and used the drippings rather than the oil as called for. Just couldn't bring myself to use the oil. I put it in the crockpot and let it sit on the counter overnight as directed, did not refridgerate which was a little uneasy for me but did it. The next day put it on "keep warm" in the crockpot for three hours before feasting on it. This just kept getting better and better as the day went on with people going back and getting another scoop. So, it looks harder than it is and is very forgiving as stated. Will make again, thanks for making me a good german girl and sharing this recipe!
