Prep time:
| Cook time:
| Total time:
| Yield: 8 cups , Serving size: 1 cup | Calories per serving: 276 | Fat per serving: 14 gr | carbs per serving: 21 gr | protein per serving: 3 gr
Ingredients:
2 lbs waxy potatoes (or 1 kilo) like red skinned or Yukon
1/2 cup finely chopped onion or onion juice
1/2 cup beef broth
1 tablespoon Düsseldorf or Dijon mustard
1/2 cup sunflower or olive oil
6 tablespoons vinegar such as white wine or champagne
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped chives
1 teaspoons salt
1 teaspoon black pepper
The German potato Salad perfected by a famous German chef.
Alfred Walterspiel was a famous German chef, restaurant and Hotelier 1881-1960 whose most famous restaurants were in Berlin. He is a native from Baden where it is said they like their potato salad "glitschig" which is a word like slippery, which is helped by the addition of beef stock, an unusal ingredient to put in potato salad.
This is a great choice for summer picnics because it doesn't have mayonnaise or bacon in it.
Andrea Meyers on her cooking blog says that when they were in Swabia, they had a salad that used this potato salad as a base on the plate and then topped it with greens and fresh chopped garnish with a little salad dressing.
Directions:
Gather your ingredients. You can use chicken or vegetable broth. Several good vinegars are white wine, champagne or sherry. A very popular oil in Germany is sunflower oil. It is very mild. Extra virgin olive oil is a choice also. Alfred Walterspiel used onion juice, probably to keep the salad clean looking. I don't mind the onion chunks so I just diced them and added. I also made a batch with onion juice, so I used a small bullet food processor.
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Cut the potatoes into equal size pieces and any dark eyes out. Boil the potatoes in water with 1 teaspoon of salt.
Drain and l et the potatoes cool for 20 minutes. Peel and slice the potatoes and carefully put them into a stainless bowl so as not to break.
Add the salt and pepper
Then add the broth that has been mixed with the mustard.
Let this sit for 30 minutes while you do something else.
Next add the parsley-chive mix and the oil that has been mixed with vinegar.
Here the potato salad has the "Glitschig" look.
Toss lightly and serve or chill. It is good slightly warm or chilled. The time in the fridge will help to develop flavors.
Here is the chilled salad. It scoops well and keeps a nice shape.
As I was researching this potato salad I came across Andrea Meyers Version of Swabischer Kartoffelsalat and she said as she was traveling through Swabia they often got this potato
salad as a base, then topped with a green salad.
Also use the left overs for a breakfast dish or any meal topping
it with some fried eggs.
A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
Bonus Recipe CD with the Ebook and recipes with step by step pictures
Biography of my grandma
Emma Block From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
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