German Potato Salad
If you’ve ever been to Germany, you probably know that being a vegetarian (not to mention vegan) is not exactly the easiest thing in the world. Sure it’s possible, if you plan on only eating bread and fruit from the grocery store, but going out to eat? However, one dish I have always liked is Kartoffelsalat (car-tah-ful-zal-aht) or German Potato Salad. Unlike American potato salad, which uses mayonnaise (yuckyuckyuck) Kartoffelsalat uses a oil/vinegar mixture. Admittedly most German Potato Salad is served with crumbled bacon, and sometimes meat juices, but that’s easy enough to omit. :)
INGREDIENTS
-10 medium potatoes well scrubbed
-1 large white onion chopped
-1/2 cup cider vinegar
-1/2 cup water
-4 tablespoons olive oil
-3 tablespoons parsley chopped
-1 teaspoon salt
-1 teaspoon freshly ground black pepper
INSTRUCTIONS
-Cook potatoes in water until tender.
-While hot remove skins and set potatoes aside until cool enough to handle comfortably. (To do this my german professor showed us a fun trick once that worked really well. Stick the potato with a fork and hold the fork instead of the potato, then your fingers won’t get burnt. Personally though, I prefer to just peel the potatoes BEFORE I boil them.)
-Slice into a large bowl.
-Simmer onion in a saucepan with vinegar and water until tender.
-Pour over potatoes and allow to stand until cold.
-Do not mix or disturb the potatoes as they will crumble and become mushy.
-When potatoes are cool add oil, parsley, salt and pepper then toss gently to blend flavors.-Sprinkle with paprika if desired.
