German Potato Salad (Kartoffelsalat Rezept)
This versatile potato salad can be eaten warm or cold and all year round. It goes well with your BBQ and with most main dishes containing meat such as steaks. You can eat it fresh or let it set in the refrigerator, either way, this potato salad is delicious.
Yield: 8 people
Ingredients you need
- 2 kg Potatoes unpeeled
- 200 ml Beef Broth or vegetable broth for a vegetarian version
- 5-8 tbsp Miracel Whip or Mayonnaise according to taste
- 8 tbsp Light tasting vegetable oil e.g. Sunflower oil
- 5 tbsp Salad vinegar e.g. wine vinegar
- 1 tbsp Mustard
- 2 tsp Salt
- 0.5 tsp Ground pepper
- 0.5 tsp Ground nutmeg
Directions
- Wash unpeeled potatoes and use a small knife to score the potatoes around its middle. Just lightly cut through the skin of the potatoes and do not make a deep cut into the flesh.
- Place the scored potatoes into a big pot of unsalted water and bring it to a boil. Lower the heat and cook the potatoes until tender, which takes roughly 40 to 45 minutes.
- Drain cooked potatoes with a colander or a strainer and rinse them with cold water. Let the potatoes cool down for about 15 minutes before trying to peel them. Peel the potatoes, while they are still warm, into a big bowl.
- Slice the warm potatoes into roughly 0.3 cm slices into a separate bowl, which is big enough. The product might look messy because the potatoes might be mashed.
- Add in broth, Miracel Whip, vegetable oil, salad vinegar, mustard and seasoning into the bowl of potatoes. Mix the salad well.
- The salad can be served warm or cold.
