Cook N Bake German Series: Einfacher Kartoffelsalad

Rometti Limoncello Cook N Bake German Series: Einfacher Kartoffelsalad

Let us continue our journey through Germany by moving to the North East, to the region of Brandenburg, where castles and historical monuments are the center of attraction in a peaceful land where trees and rivers are a common landscape. It because of this lush landscape vegetables seem to be the dominant ingredients in the local cuisine. It’s not a coincidence that Brandenburg the city is called “Berlin’s vegetable garden“! Local here is the key: most restaurants use only locally grown ingredients. Among them potatoes definitively has a principal role. Seafood is also characteristic of the Brandenburg cuisine, as many dishes based on eel, carp, crayfish and pike tell us.
There is no other dish that describes Brandenbug cuisine better than the famous Cold Potato Salad (Einfacher Kartoffelsalat). Although potatoes are typical ingredients throughout the country, each region differentiates its potato salatd because of different ingredients. In this case, dill pickles are used to dress it. Hard boiled eggs can also be added. Whether iti s warm or cold, Einfaher Kartoffelsalad is a great side dish for hamburger patties, sausages, and other vegetables.

Ingredients (serves 6-8):

approx. 3 lb. potatoes, cut up, approx. 8 cups
1 tsp. salt
1 cup mayonnaise
1/2 cup liquid from dill pickles
1/4 to 1 small onion, chopped (amount is your preference)
3 – 4 dill pickles, chopped (more or less to taste)
salt and pepper to season, dill weed to season
Wash and cut up unpeeled potatoes. Put in pot with hot water, 1 tsp. salt, and bring to boil. Watch that it doesn’t boil over (it foams).
Boil potatoes for about 10 minutes, until just tender. Do not overcook. Meanwhile, in serving bowl, add mayonnaise and pickle juice. Whisk until smooth.
Add chopped onion and dill pickle to dressing.
Drain potatoes when tender (save cooking water is desired, see above). Add to dressing in serving bowl. Mix gently.
Season with extra salt, pepper, and dill weed.
Serve hot, warm, or cold. The longer you let it stand, the more flavor is developed, but it does taste great immediately.