German Potato Salad (Kartoffelsalat)
 
Hands-on time
Cook time
Total time
 
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Yields: 2-3 side dish servings
Ingredients
  • 2 lbs Yukon gold potatoes (about 3 large)
  • 1/2 yellow onion, roughly chopped
  • 1 stalk celery, trimmed and chopped
  • 3 Tbsp white vinegar
  • 1 tsp olive oil
  • 1 tsp prepared mustard (use German mustard if you have it; if not, deli-style works)
  • 1 tsp sugar
  • a few pinches ground black pepper
  • salt to taste (I don't use any)
Instructions
  1. Rinse off potatoes and place in a pot. Cover with water and bring to a boil. Simmer until potatoes are tender and a fork slides easily into the center of the potato. This will vary greatly based on the size of the potatoes, but will probably be 15-25 minutes. Really make sure that the middle of the potatoes are thoroughly cooked - you don't want any raw crunchy bits in this mashed potato salad.
  2. Drain potatoes and allow them to sit until cool enough to handle, but still hot. If you have any very large potatoes, you can cut them in half to allow them to cool more quickly.
  3. Peel potatoes by gently pushing the skin off with the back of a knife. Cut out any dark spots. Cool to room temperature. (They can also be cooled and kept in the fridge overnight.)
  4. Slice potatoes thinly with a mandolin (on the widest setting) or knife.
  5. Add onion and celery to the bowl of a food processor. Process into a puree (about 30 seconds), stopping to scrape down the sides several times. Add remaining ingredients to food processor, except for potatoes, and pulse to combine.
  6. Add potatoes and pulse again, stopping several times to stir everything together. What you're going for is a somewhat mashed consistency, but still with small slices of potato.
  7. Refrigerate until ready to serve. Can be enjoyed cold or at room temperature. Leftovers will keep for several days refrigerated in a covered container.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/08/german-potato-salad-kartoffelsalat/