Kartoffelsalat , or German potato salad, is a classic side dish often served at celebrations like Oktoberfest or family gatherings. This simple and delicious dish showcases the potato, a staple of German cuisine, with a vinaigrette dressing made from stock and vinegar, garnished with onions and fresh herbs. The recipe is naturally gluten-free. It pairs perfectly with grilled meats, sausages, or roasted pork knuckle .

Kartoffelsalat or German potato salad

Germany

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Preparation time 10 mins Cooking time 30 mins Rest time 30 mins Total time 1 hour 10 minutes

Difficulty: Beginner Servings: 4 Special regime:

Suitable for gluten-free use

Ingredients

Servings

• 1 kg of firm potatoes (Charlotte type)

• 1 onion, finely chopped

• 200 ml of gluten-free chicken or vegetable stock

• 2 tablespoons of apple cider vinegar

• 3 tablespoons of vegetable oil (sunflower or rapeseed oil)

• 1 tbsp gluten-free mustard

• Salt and pepper, to taste

• 1 tablespoon of chopped fresh chives or parsley

Preparation

1. Cooking the potatoes: Cook the potatoes in salted water with their skins on for about 20 minutes, until tender but still firm. Drain them, let them cool slightly, then peel and slice them.
2. To prepare the vinaigrette: In a small saucepan, heat the gluten-free stock, then add the vinegar, oil, mustard, and chopped onion. Stir well and season with salt and pepper.
3. Assembly: Pour the warm vinaigrette over the potatoes and gently toss to coat the slices well. Let stand for 30 minutes to an hour to allow the flavors to develop.
4. Serving suggestion: Before serving, sprinkle with fresh chives or parsley. Kartoffelsalat is often served at room temperature or slightly warm, as an accompaniment to meat dishes or sausages.

Note

You can customize this salad by adding chopped pickles or hard-boiled eggs for extra texture and flavor. For a creamier version, replace some of the oil with mayonnaise.

Keywords: German Kartoffelsalat recipe, German potato salad recipe

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