Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, german kartoffelsalat (german potato salad). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

German Kartoffelsalat (German potato salad) is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. German Kartoffelsalat (German potato salad) is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have german kartoffelsalat (german potato salad) using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make German Kartoffelsalat (German potato salad):

1. Make ready Cooking the potatoes:
2. Make ready 1 bag new potatoes, sliced in half
3. Get 7-8 cups cold water (enough water to cover and cook potatoes)
4. Take 1 teaspoon fine salt (add to the water for cooking potatoes)
5. Get Potato dressing:
6. Get 1 medium white or red onion, finely sliced
7. Make ready 8-10 pickled cornichons, finely sliced
8. Get To taste, salt and ground white pepper
9. Get 1/2-1 cup mayonnaise
10. Make ready 1/4 teaspoon Thomy mustard (or Dijon mustard)
11. Make ready 1/2 teaspoon white wine vinegar
12. Get For garnish:
13. Prepare Handful chives (optional)

Steps to make German Kartoffelsalat (German potato salad):

1. Wash the potatoes and drain excess water in a colander. Cut the potatoes in half and set aside.
2. In a large pot, add cold water. Place the potatoes in the pot and add salt. Cover pot with a lid and bring up to the boil. Once the water has boiled, remove the lid and cook potatoes until soft, roughly 10 minutes.
3. To test if potatoes are cooked, use a pointed knife and poke a potato with the tip. If it goes in and slides out easily, the potatoes are ready. Turn off the heat and drain potatoes in a colander. Transfer to a large mixing bowl and set aside to let them cool down.
4. Meanwhile, finely slice the onion and cornichons and transfer to the same bowl.
5. Once the potatoes have cooled down, add to the mixing bowl with the onions and cornichons and mix together.
6. Now add mayonnaise and a dollop of mustard (I used Thomy mustard). Stir together. Add white ground pepper and salt to taste and gently incorporate together.
7. Lastly, add the white wine vinegar. Mix well and taste the potato salad. Adjust taste if needed (add more mayo, salt or white pepper, depending on preference). Transfer to a serving bowl. Garnish with finely cut chives (if adding).
8. Place in fridge for an hour or two or eat immediately (depending on preference). Eat the potato salad as a side dish, with any kind of meat. I love eating it with pork schnitzel or sausages.

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