Rheinischer Kartoffelsalat: Potato salad with vinaigrette.
Rheinischer Kartoffelsalat is a traditional potato salad from the Rhineland region of Germany that features a zesty vinaigrette instead of the more common mayonnaise-based dressing. Boiled potatoes are sliced and mixed with finely chopped onions, a generous pour of a tangy apple cider vinegar and mustard dressing, and often enhanced with chives or parsley for freshness. It's a light yet satisfying side dish that pairs well with grilled meats, especially bratwurst or schnitzel, and it's a staple at picnics and potlucks. This salad is appreciated for its simplicity and its ability to complement a wide range of main courses.
Introduction:
Welcome to a culinary voyage to the Rhineland, the heart of German comfort food. This Rhineland-Style Potato Salad is the perfect companion for your next barbecue extravaganza, capturing the essence of traditional German side dishes. Immerse yourself in the flavors of this hearty, creamy potato salad, made with love and simplicity. Without further ado, let's discover what makes BBQ aus Rheinhessen's potato salad a crowd-pleaser!
Ingredients:
- 1 kg waxy salad potatoes
- Mayonnaise (amount to taste, preferably the Dutch brand Albert Heijn)
- 3 pickles, finely diced
- Pickle juice (approx. 100 ml)
- 1 medium onion, finely diced
- 1 apple, peeled and finely diced
- 3 eggs, hard-boiled and chopped
- Salt to taste
- Freshly ground black pepper to taste
- Fresh chives, chopped
Instructions:
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes + cooling and marinating time
Equipment: Pot for boiling, knife, cutting board, mixing bowls, colander
Cooking Tips: Ensure your potatoes are vorkochen (parboiled) for easy peeling.
Servings: 4-6
1. Start by preparing your potatoes. Pierce the skin around the circumference of each potato with a knife, which will help later with peeling. Boil the potatoes in salted water until they are fork-tender, about 20 minutes.
2. Once the potatoes are cooked, drain and allow them to cool slightly. As they cool, you will notice the skin starting to pull away at the incision marks, making it easy to peel.
3. After the potatoes have cooled enough to handle, peel the skin off completely.
4. While the potatoes are cooling, prepare the rest of the ingredients. Finely chop the onion, peel and dice the apple, and chop the pickles into fine pieces.
5. For the dressing, in a bowl, start with three hearty tablespoons of mayonnaise. Adjust the amount of mayonnaise to your preference. Add approximately 100 ml of pickle juice to the mayonnaise and whisk together.
6. Season the dressing with a generous pinch of pepper and a good tablespoon of salt. Mix well until everything is smoothly incorporated.
7. Slice the parboiled and peeled potatoes into generous chunks and place them into a large mixing bowl while they're still warm—this helps absorb the dressing better.
8. Pour the dressing over the potatoes and add the diced onions, apples, and pickles. Stir the mixture thoroughly, ensuring even distribution of the dressing.
9. Cover the salad and place it in the refrigerator for at least 2 to 4 hours. During this time, the potatoes will absorb the dressing, and the salad will become less liquid.
10. Before serving, chop the hard-boiled eggs and fresh chives, and gently fold them into the salad for added texture and flavor.
11. Give the salad a final taste check and adjust the seasoning if necessary. Serve as a delightful side dish that perfectly complements grilled meats or enjoy it on its own.
This recipe has been adapted from the beloved German YouTube channel BBQ aus Rheinhessen. For more comforting and delicious recipes, be sure to visit their channel at https://www.youtube.com/@BBQausRheinhessen.
YouTube channel - BBQ aus Rheinhessen: https://www.youtube.com/@BBQausRheinhessen
Rheinischer Kartoffelsalat: Potato salad with vinaigrette.
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