Skip to main content

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

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

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