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Schwäbischer Kartoffelsalat (German Potato Salad) #FoodieExtravaganza


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!

Comments

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

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

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

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

    ReplyDelete

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