Heidi’s German Potato Salad
This potato salad has a great bite to it.
The apple cider vinegar, cucumbers and diced onions are a perfect match with the potatoes.
It’s the salt in this dish that really brings out the flavors.
German potato salad recipes often include bacon, and as much as I love bacon I actually like that this recipe doesn’t have bacon in it because the simplicity of the ingredients really works.
This dish is light and fresh and is a nice change from the mayonnaise based salads.
The following recipe makes approximately 6 servings and actually tastes best when served at room temperature.
Let’s check out the ingredients.
Potatoes, onion, canola oil, apple cider vinegar, cucumbers, salt and pepper.
Here’s how to make it.
For the Potatoes:
Peel the potatoes….
…and slice the potatoes widthwise about ¼ inch thick.
Boil the potatoes in salted water until you can slice them with a knife.
Cooking time is about 6 minutes. Be careful not to cook them too long or they will be too soft.
Drain the potatoes and let them cool.
For the Cucumbers:
Peel the cucumbers in ¼ inch strips, staggering the peels so that there is ¼ inch peeled then ¼ inch skin showing.
Save some of the skin and shred for garnish.
Shred the cucumbers and put them into a medium size bowl.
For the Onion:
Dice the onion and…
…add to the bowl with the shredded cucumber in it. Set aside.
For the Oil and Vinegar:
In a small bowl,
Add 5 tablespoons each of the oil and vinegar. Whisk together. Set aside.
For the Salad:
In a large bowl, add the potatoes (cooled), cucumbers and onion. Whisk the oil and vinegar again and add to the bowl.
With a soft spatula, gently mix the ingredients together. Salt and pepper to taste. The salt really makes this dish pop so as you taste-test the salad, consider using more salt if you’re not tasting a tart flavor.
Garnish with leftover shredded cucumber skin.
This tastes best when served at room temperature.
Store any leftovers in the refrigerator.
Wunderbar Kartoffelsalat.
enjoy.
Heidi’s German Potato Salad
Yield: Serves 6
Ingredients:
6 medium to large russet potatoes (for smaller potatoes increase to about 9)
2 cucumbers
1 small yellow onion
5 tablespoons apple cider vinegar
5 tablespoons canola oil
Directions:
Peel the potatoes and slice them about 1/4 inch thick. Boil the potatoes in salted water until you can slice them with a knife (about 6 minutes). Be careful not to cook them too long or they will be soft. Drain potatoes and let them cool. Peel the cucumbers in ¼ inch strips staggering the peels so that there is ¼ inch peeled then ¼ inch skin showing. Save some of the skin, and shred for garnish. Shred the cucumbers and put into a bowl. Dice the onion and add to the bowl with the cucumber in it. Set aside.
In a small bowl, add 5 tablespoons each of the oil and vinegar. Whisk together and set aside. In a large bowl, add the potatoes (cooled), cucumbers and onion. Whisk the oil and vinegar again and add it to the potato mixture. With a soft spatula, gently mix all ingredient together. Salt and pepper to taste. The salt really makes this dish pop so as you taste-test the salad consider using more salt if you’re not tasting a tart flavor. Garnish with leftover shredded cucumber skin. This is best served at room temperature. Store any leftovers in the refrigerator.
