This German-style potato salad is a wonderful fat free salad that is both filling and very satisfying. I first had this dish at my German friend’s house. Of course, I found out what the ingredients were, and I took careful mental tasting notes. This version below tastes exactly how I remember it. Really awesome pickles take this salad to the next level, which is why I call for making your own for this recipe.
Yield: 1202 g
Ingredient | Quantity | Procedure |
---|---|---|
Potato (Russet or Yukon Gold) | 750 g | Cook in boiling water for 60 minutes. Drain water and chill on a plate in refrigerator for 2 hours. Reserve. |
Apple, Granny Smith, cut into 2 cm cubes | 250 g | Combine and toss to prevent apples from browning. Reserve. |
Lemon, juiced | 50 g | |
Potatoes, cut into 2 cm cubes, from above | 750 g | Combine, toss, and refrigerate in an airtight container for 24 hours prior to serving. |
Apples and lemon juice, from above | 300 g | |
Garlicky Dill Pickles | 75 g | |
Onion, purple, coarsely chopped | 50 g | |
Vinegar, distilled white | 20 g | |
Salt | 4.0 g | |
Dill, minced | 2.0 g | |
Black pepper, ground | 1.0 g |
Top marks for this. Tastes great. Thanks for sharing.
Simon
Thank you! I’m glad you enjoyed it!
Cheers!
Greg
Really great recipe. Authentically German.
Thanks Christoph!