Skip to main content

Schwäbischer Kartoffelsalat (German Potato Salad) #FoodieExtravaganza

By

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month - February - we're celebrating National Potato Lovers' Day with Anne from Simple and Savory leading the charge.

The potato was first cultivated in South America and they were purple, like the ones in the bowl above! And, when you cooked them, they retained a deep blue color. I love them! But, today, I'm just using the golden hued Yukon Gold potatoes. Before I get to that, though, here's the rest of the potato patch...




Schwäbischer Kartoffelsalat

Schwäbischer Kartoffelsalat is a simple German potato salad from the Swabian region of Germany. It is simple, but delicious and I vastly prefer it to a mayonnaise-based salad. So, we have it often. It features only potatoes, shallots (or traditionally onions), hot broth, and a light vinaigrette. Yum!

Ingredients

  • 2 lbs small Yukon Gold potatoes
  • water
  • 3/4 C broth (I use beef broth most of the time)
  • 1/4 C shallots, peeled and finely minced
  • 1/4 C white wine vinegar
  • 3 T oil (I use olive oil)
  • freshly ground salt
  • freshly ground black pepper

Procedure
Scrub the potatoes and place them in a large pot. Covered potatoes with cold water so that they are submerged by, at least, an inch of water. Set over high heat and bring to a boil.

Boil until tender. Cooking time will depend on the size of the potatoes, but start checking them at about 15 minutes. The potatoes should be boiled and easily pierced with a fork but still holding their shape.

Drain the potatoes and allow to slightly cool. Slice the potatoes into 1/4" thick slices. Place them in a large mixing bowl. Heat the broth to just steaming and pour the warm broth over the potatoes.

Top with the minced shallots and white wine vinegar. Season to taste with salt and pepper. Cover the bowl with a lid and let marinate, at room temperature, for approximately 30 minutes. Stir in oil. Toss to coat.

If it's too liquidy, serve with a slotted spoon. Enjoy!
Labels:

Comments

  1. A Day in the Life on the FarmFebruary 6, 2019 at 10:29 AM

    I much prefer a vinaigrette over my potatoes than mayo. Thanks for sharing.

    ReplyDelete
  2. tsallingerFebruary 6, 2019 at 11:16 AM

    Love Kartoffelsalat! I remember being so confused the first time I had potato salad in the states. Yours looks delicious!

    ReplyDelete
  3. KarenFebruary 6, 2019 at 12:17 PM

    This looks delicious! I love that is is warm and slightly soupy! Pure comfort food.

    ReplyDelete
  4. Colleen - Faith, Hope, Love, & LuckFebruary 6, 2019 at 2:54 PM

    I like that you use beef broth in these...so much more flavor!!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more