German potato salad

Category: Vegetable and fruit dishes
German potato salad

Ingredients

Potatoes 1 kg
bulb onions 1 medium onion
salt
ground pepper
mayonnaise 1 large pack

Cooking method

  • Stella, I swear we ate this salad in Germany. I don't even know if it's a salad or not, but our officers, bursting into the gashtet, ordered "tswai hunder vodka und zalat". So this patch in my head remained a salad. Gashtet stood very close to the regiment and we went there much more often than to the Officers' House. I absolutely do not want to go beyond any border: not to Paris, not to the USA, not to Turkey. But with a dear soul I would go to the small German town of Altruppin. However, unfortunately, one cannot get into that Altruppin ...
  • And we make a salad, and quite often.
  • Boil potatoes in their skins. Cool, peel, cut into large enough pieces, as if pinching them off the potato. Chop the onion very finely, add to the potatoes, season with salt, freshly ground pepper on top and pour the whole thing very thickly with mayonnaise. It would be nice to let the salad brew for an hour.
  • Yes Yes Yes! I know this is very harmful. But sometimes you can, patamushta is very tasty!
  • And you can serve it with anything: with sausages, with chops. Today I have a potato salad with fried sausages. Well, beer is very good :)


Frau
In a classic potato salad, the Germans put pickles and add a little pickle from under these same cucumbers. Particular attention is paid to the order in which the products are mixed. Everything is done thoroughly, the sauce is gradually intervening in parts.
Really delicious with beer and sausages.
celfh
Frau, and the sauce consists of what, besides the pickle?
Frau
This is how salad is made in Bavaria.
Boil 2-3 kg of potatoes in their skins. Chop 2 large onions finely, chop 500 g of pickles.
Refueling: 1 tbsp. mayonnaise, 1 tbsp. sour cream, aromatic herbs, a little sugar, grows. butter., 50 grams of cucumber pickle. Beat the sauce with a mixer. Combine with onions and cucumbers. Add small portions of diced potatoes to the sauce and mix gently. It is very important not to mix all the potatoes, but in parts (I was told so). Then refrigerate for a few hours.

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