A request came from Lola over at Lola's Diner for this recipe. I Lived in Germany for 6 years and during that time took cooking classes and bought German cookbooks. So I will translated a couple recipes for you. there are two kinds of Potato salad in germany, Hot and cold. Here in America the cold one is the favorite. I tend to like the Hot one. so I will post them both.The photo is from Recipes from a German Grandma it is link to the history of German Salad. Did you know the Potato leaves are poisonous? It took awhile to figure out one could eat the root.Click on the photo to find out more history.
Katoffelsalat 1.
3 pounds potatoes
1-1/4 cups soup stock(I use Knorr vegetable stock)
1 large onion
4-6 Strips bacon( I like the smoked kind)
1/3 cup salad oil(vegetable)
2 Tablespoon vinegar(use the apple-dark amber one)
salt and pepper
Wash and cook Potatoes, Not too done as they should still be firm. Peel and minced onion. cut bacon crosswise in 1/4 inch lengths. Fry until crisp. drin. Peel potatoes while still warm and slice 1/8 inch thick. Add bacon, minced onion,oil and vinegar and hot soup stock. Salt and pepper to taste. let marinate 1 hour. Serve Hot.
Katoffelsalat 2
3 pounds Potatoes
1-1/4 cups soup stock(I use Knorr vegetable)
1 large onion 1/3 cup vegetable salad oil. do not use Olive oil
2-1/2 Tablespoons vinegar( use the dark amber one)
1 bunch Parley, chopped fine
salt and pepper
Wash and cook potatoes(whole),not too done as they should be still firm.
Peel and mince onion. Peel potatoes while warm and cut into sliced about 1/8 inch thick. Pour hot soup stock over potatoes. let cool.
Whip vinegar and oil together and add to salad. add other ingredients, mis well Let stand at least 2 hours.( over night in refrigerator is best. Salt and Pepper to taste serve cold. Add Mayonnaise if desired
