German potato salad

German potato salads are now classics of German cuisine. Of course, the tradition of preparing such delicious and nutritious salads was formed after the mass distribution of potato in Germany. Usually a German salad of potatoes is cooked without meat or sausages, but this is not a rigid rule, as the Germans would say.

Recipes of German potato salad are great, and you can fantasize in this direction, of course, having at least minimal ideas about the German culinary traditions.

How to cook a German potato salad?

It's a simple matter, but still ... a few little tricks. It is better to use small potatoes, the so-called wax varieties. Potatoes should not easily boil and be crumbly. To cook it it is necessary "in a uniform", to clean with a warm, and in a salad to put - cold.

Berlin Potato Salad

So, the potato salad is in Berlin.

Ingredients:

• 600 g small boiled young potatoes;
• 1 tablespoon Dijon mustard (or 2 teaspoons Russian);
• 80 ml of pickled cucumber;
• 30 ml of natural 3% apple cider vinegar;
• 50 ml of vegetable oil;
• 1 sour green apple;
• 3-4 average pickled cucumber;
• 1 large onion (or 1 small +1 stalk of leeks) + half-pood of green chives;
• 1 clove of garlic;
• ground black pepper.

Preparation:

Mix the vinegar with mustard and butter, squeeze garlic press and marinate in this mixture chopped finely onions. At this time we boil potatoes. Cooked small peeled potatoes in cold skin and chopped arbitrarily, not too finely (for example, along a criss-cross). Apple cut into small slices. Cucumbers cut into oblong slices. Salad we lay out layers: a layer of a potato, from above - a pickled onion, then an apple with a cucumber, all to repeat. The last lay out another layer of potatoes and fill the marinade evenly. Cover our salad and put in the cold for at least an hour for 2, and preferably at night, so that all layers are well soaked. Before serving, sprinkle with chopped green chives. Can be served to the table.

Swabian potato salad

You can cook a brilliantly simple German vegetable salad with potatoes in Swabian style.

Ingredients:

• about 500 g of boiled potatoes;
• 1 onion (or 8-12 feathers of green onion);
• 1 clove of garlic;
• 1 tablespoon of ready Dijon mustard;
• 80 ml of vegetable or mushroom broth;
• a pinch of ground nutmeg;
• parsley greens;
• 4 tablespoons of vegetable oil;
• 2 tablespoons apple cider vinegar;
• pepper black freshly ground;
• salt.

Preparation:

We boil potatoes "in uniform". At this time, cut the finely peeled onion and clove of garlic. Add the nutmeg and pour a mixture of vinegar with mustard and butter in a tight container (high cup). Stir, cover and leave. Welded potatoes slightly cool and clean even warm. We cut it in small cubes. Pour a little broth into the marinade with onions and mix everything in a salad bowl. Sprinkle with chopped herbs. Done! It should be noted that you can add to any of these salads slices of ham, fried or smoked bacon, any sliced ​​sausages to choose from, which in the German culinary traditions is very wide and varied.

Potato salads can be served separately, with meat or fish dishes. Salads, of course, are German, but it is better not to serve beer to them - it does not go well with potatoes. Give preference to light light table wines (for example, Riesling, Müller-Thurgau, Silvaner and others). German table wines clearly deserve it.