Berliner Kartoffelsalat Berliner Potato Salad Recipes

KARTOFFELSALAT - GERMAN POTATO SALAD

Steps:

• Place unpeeled potatoes in cold salt water and bring to a boil.
• Boil gently until potatoes are tender, but still firm.
• Do not overcook.
• Pour off the boiling water and allow potatoes to cool until easy to handle.
• (The drained, unpeeled Potatoes can also be placed in a refrigerator overnight).
• Peel cooled potatoes, slice, then place in a large bowl.
• Slowly sauté the bacon in a skillet until the bacon pieces are crisp and golden brown.
• Do not burn the bacon and do not drain the fat in the skillet.
• Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper.
• Pour this mixture over the sliced potatoes in the bowl.
• Add the green onions and the chives.
• Gently toss the potatoes so all ingredients are evenly blended.
• Taste and adjust seasonings, if necessary.

BERLINER KARTOFFELSALAT / BERLINER POTATO SALAD

Steps:

• Make sure onion, pickles and apple are chopped the same size.
• Boil the whole potatoes with their skins on until tender about 20-30 minutes.
• Remove from pot and let rest until cool enough to handle but still warm, then peel and dice into preferred size.
• In a bowl combine all the ingredients except potatoes.
• Put potatoes into a big bowl, pour"sauce" over them and stir together carefully (potatoes break apart easily while still warm).
• Cover bowl and let rest in fridge for at least 2 hours (overnight is even better).
• Taste test and add more pickle juice, salt, pepper, sugar or mayo if/as needed.