lady_of_clunn: (LOC Arnika)
[personal profile] lady_of_clunn
I just supervised two 12-year-old girls baking two chocolate cakes that somehow shall evolve into one castle-shaped cake by Friday. The kitchen was not destroyed. I call that success.

So, to celebrate my still-standing kitchen, and hopefully just in time for barbecue season, I give you:

Potato Salad

2.5kg small salad poatoes
2 medium onions
2 apples
1 jar sweet 'n' sour gherkins
salt
pepper
vinegar
oil

Mayonnaise, yoghurt, crème fraîche to taste for variations.

You can probably find more potato salad recipes in Germany than regions. This one is a very popular basic salad that can then be altered.

I usually make one big base salad and then halve it to have one oil salad (in Berlin we call it Swabian Potato Salad - Swabians are probably laughing their heads off) and one with mayonnaise/yoghurt.

The bad news: it takes about three days to make. The good news: the amount of work required each day is manageable.

Day one:

Boil potatoes in their jackets. Let cool completely over night.

Day two:

Peel potatoes, cut in slices, ad chopped onions, chopped gherkins and chopped apples (I leave the skin on to give it a bit of colour but you can also peel the apples). Add some oil, vinegar and liquid from the gherkin jar (for 2.5kg potatoes I normally end up using all of the liquid but I wouldn't add it all at once, the salad should not be soupy), season with salt and pepper. Let rest in a cool place, ideally not the fridge - I use the basement laundry room.

Day three:

Add more salt, pepper, vinegar or gherkin liquid as needed.

If desired, add mayonnaise, yoghurt or crème fraîche - if you do add any of those, let rest for another two hours or so. Be a bit stingy with the creamy sauces, don't drown the salad. In some regions, hard boiled, sliced eggs are also added. You can also try to add chives or parsley, some chopped tomatoes or sliced radiches - the variations are nearly endless :)

(no subject)

Date: 2015-05-04 10:22 pm (UTC)
From: [identity profile] stgulik.livejournal.com
I'm going to try this one. What do you suppose is a "salad potato"?

(no subject)

Date: 2015-05-05 08:28 am (UTC)
From: [identity profile] lady-of-clunn.livejournal.com
LOL, Germany really is potato-country, it seems.

A salad potato would be a small-ish variety that holds well together when cooked, so doesn't fall apart when you slice it - they contain very little starch.

The other end of the spectrum would be a mashing or baking potato with lots of starch that easily disintegrates.

Let me know how it turns out!

(no subject)

Date: 2015-05-04 10:39 pm (UTC)
From: [identity profile] teddyradiator.livejournal.com
Yum! Here in the south, we have loads of varieties of potato salad. Ours tends to be very floury with mustard and mayo, sweet pickles, onions and loads of black pepper. But I like Potato Salad any way anyone wants to serve it to me.

(no subject)

Date: 2015-05-05 08:43 am (UTC)
From: [identity profile] lady-of-clunn.livejournal.com
Oh wow - does that mean you put actual flour into the salad? I might give mustard a try next time I make it...

The best potato salads in Germany have very little sauce, just enough to thinly coat the potato slices and generally keep the salad together; every single potato slice should still be visible.

(no subject)

Date: 2015-05-05 12:55 pm (UTC)
From: [identity profile] teddyradiator.livejournal.com
No, I just mean we tend to use Idaho potatoes, which cook up very fluffy and floury.

(no subject)

Date: 2015-05-05 03:33 pm (UTC)
From: [identity profile] lady-of-clunn.livejournal.com
Ah! So exactly the opposite to what we use :)

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