This is the German potato salad that you’ll find in most places in Germany, not the type that is more often than not served in the States hot and with bacon. This is how we serve it at the restaurant.
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Kartoffelsalat – German Potato Salad
INGREDIENTS:
- 4 each Yukon Gold Potatoes
- 1 each Large Spanish Onion, peeled and diced
- 2 1/2 tablespoons Apple Cider Vinegar
- 3 tablespoons Parsley, chopped
- 2 tablespoons Canola Oil
METHOD:
1. Place the potatoes in a pot and cover them with water.
2. Turn the heat to medium high and bring to a boil.
3. Turn the heat down until it simmers.
4. Simmer for about 20 minutes or until a knife pierces the potato easily.
5. When the potatoes are cooked, remove them from the water and cool to room temperature.
6. Peel the skin off of the potatoes using a spoon.
7. Slice the potatoes to 1/8 of an inch thickness.
8. Mix the potatoes, while still warm, with the rest of the ingredients.
9. Adjust the seasoning with salt and pepper.
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