Ingredients with Measurements:
-3 lbs. potatoes, peeled and cubed
-1/2 cup diced onion
-1/4 cup white vinegar
-1/4 cup vegetable oil
-2 tablespoons sugar
-1 teaspoon salt
-1/2 teaspoon ground black pepper
-1/4 cup chopped fresh parsley
Special Equipment Needed:
-Large pot
-Colander
-Mixing bowl
Step-by-Step Instructions:
1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook for 15 minutes, or until tender.
2. Drain the potatoes in a colander and let cool.
3. In a large mixing bowl, combine the onion, vinegar, oil, sugar, salt, and pepper.
4. Add the potatoes to the bowl and toss to coat.
5. Add the parsley and stir to combine.
6. Serve chilled or at room temperature.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: N/A
Serving Size: 4-6
Nutritional Information:
Calories: 266
Fat: 9 g
Carbohydrates: 41 g
Protein: 4 g
Substitutions for Ingredients:
-For the potatoes, you can use any type of potato, such as Yukon Gold, Red, or Russet.
-For the onion, you can use shallots, green onions, or chives.
-For the vinegar, you can use apple cider vinegar or white wine vinegar.
-For the oil, you can use olive oil or canola oil.
-For the sugar, you can use honey or agave nectar.
Variations:
-Add 1/2 cup of diced celery for a crunchy texture.
-Add 1/4 cup of diced red bell pepper for a pop of color.
-Add 1/4 cup of chopped fresh dill for a bright, herby flavor.
-Add 1/4 cup of capers for a salty, briny flavor.
Tips and Tricks:
-Make sure to use cold water when boiling the potatoes, as this will help them cook evenly.
-Let the potatoes cool completely before adding them to the bowl with the other ingredients.
-If you are not serving the salad right away, store it in an airtight container in the refrigerator for up to 3 days.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
-Serve the salad in a large bowl with a side of crusty bread.
-Garnish with fresh parsley or dill.
-Serve as a side dish with grilled meats or fish.
Garnishes:
-Fresh parsley
-Fresh dill
Pairings:
-Grilled meats
-Grilled fish
-Crusty bread
Suggested Side Dishes:
-Grilled vegetables
-Green salad
-Roasted potatoes
Troubleshooting Advice:
-Make sure to use cold water when boiling the potatoes, as this will help them cook evenly.
-Let the potatoes cool completely before adding them to the bowl with the other ingredients.
Food Safety Advice:
-Store the salad in an airtight container in the refrigerator for up to 3 days.
-Do not leave the salad at room temperature for more than 2 hours.
Food History:
Berliner Kartoffelsalat is a traditional German potato salad that has been enjoyed for centuries. It is typically served as a side dish with grilled meats or fish.
Flavor Profiles:
This salad has a bright and tangy flavor from the vinegar and sugar, and a hint of freshness from the parsley.
Serving Suggestions:
-Serve as a side dish with grilled meats or fish.
-Serve as a topping for bratwurst or hot dogs.
-Serve as a topping for burgers.
Related Categories
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Region: German