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German Potato Salad with Cucumber

Potatoes (Kartoffel or Erdapfel) were first introduced into Europe in the 16th century via a Spaniard homeward bound from South America. From there they slowly spread throughout Europe. Although potatoes were already known in Peru and Chile as food, it was the Italians who first tried to cultivate the them in Europe. With little luck. Small and bitter, with poisonous leaves, they earned a bad reputation and these “fruits of the devil” were avoided until the 17th century, and then only for farmers and the poor. Named Tartufolo (truffles) by the Italians, it was the Spanish who first thought potatoes were truffles. Perhaps due to the way they grew in the ground…

So at first, potatoes popularity was only gained as a beautiful flowering plant until a century later, with some help of the botanical sciences, they were cultivated into the produce we know today. Today it is the world’s most widely grown crop with around 4,500 varieties. Yet, only a small percentage of these are actually used for food. The others are used as animal feed or producing vodka, starch products, flour, and the like.

The average German consumes a whopping 150 pounds (70 kg) of potatoes annually. Much of that in the form of a salad. This one with cucumber. So let’s take a look at how to make it.

German Potato Salad with Cucumber

How to make the best German potato salad

Firstly, there are two main components to a good potato salad – the potatoes and the vinaigrette.

The consistency of the potatoes is critical. It is important to choose the right type of potato for hard boiling. If you opt for starchy potatoes, your salad with resemble mashed potatoes in the end. Best choose smaller, waxier type potato, such as the red-skinned potatoes, new potatoes, fingerling, or white round potatoes. They have a better texture and hold their form after some mixing.

Potatoes are also best boiled in their skins so that they absorb less water – thus allowing them to absorb more of the sauce later. (smile). Plus it avoids a washed-out waterlogged flavor. When boiling the potatoes, they should be almost cooked through, yet firm. Use a paring knife to peel the potatoes. It’s much easier while they are still warm.

Potatoes soak-up a hot dressing more quickly than a cold one, so it is important heat the broth and add the vinegar before pouring it over the potatoes. Be prepared though, this salad still needs about 30 minutes to marinade.

German Potato Salad with Cucumber
5 from 1 vote
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German Potato Salad with Cucumber

The average German consumes a whopping 150 pounds (70 kg) of potatoes annually. Much of that in the form of potato salad. This one with cucumber. So let's take a look at how to make it.
Course Salad
Category German
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 394 kcal
Autor Elle

Ingredients

  • 1 to 1-5 kg potatoes
  • 2 small yellow onions, diced
  • vegetable broth (200 ml)
  • 6 tablespoons good-quality white wine vinegar
  • 1/2 cucumber, peeled, seeded and sliced
  • 1 bunch of chives, finely chopped
  • 6 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons grainy Dijon mustard
  • sea salt & freshly ground pepper

Method

  1. Wash the potatoes and in a large pot, bring salted water to a boil. Add the potatoes and boil covered over medium heat for about 25 minutes. Drain, let steam evaporate and peel while still hot.
  2. Working in batches, slice the peeled potatoes into a large bowl. Add the onion and mix well.
  3. In a small saucepan, bring the broth to a boil with 3 tablespoons of vinegar; pour over the potatoes and gently mix. Let stand for about 30 minutes.
  4. Mix together the remaining 3 tablespoons of vinegar with the oil, mustard , salt and pepper.
  5. Add the cucumbers and chives to the potatoes and mix with the sauce before serving. Season with salt and pepper, to taste. Enjoy!

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Wurstsalat – German Sausage Salad

My favorite Schwaber was traveling in South Germany this week, and so upon returning I thought I would surprise him by keeping that South Germany feeling going (North Italy as he calls it) by presenting him with homemade “Wurstsalat”.

Schwäbischer Wurstsalat

Common in southern Germany, it’s one of those dishes you often see served in beer gardens, usually with a slice of dark brown rye bread and a 1 liter (Maß) mug of beer. In all the years I lived in Munich, I never did muster up enough of a desire to try this German “delicacy”. I safely stuck to other traditional beer garden fares such as radishes, bread with chives, and of course, those huge bretzels (German for pretzel), plus a tangy, zesty Hefeweizen brew for washing everything down.

Yes, Germans love their wurst, so naturally, there are many variations of Wurstsalat. It is often made from sausage such as Stadtwurst, Lyoner, Regensburger. I opted for a mix recommended by my local butcher. It can easily be made with your favorite sausage, in mein liebster Schwaber’s case, Leberkäse.

As someone who doesn’t eat a lot of meat, it’s not something I would ever develop a hankering for, but for that someone else who loves it, I am happy to make it. It’s a seriously easy dish to throw together (no cooking required!) and it’s big on flavor. It is also fantastic as a great make ahead, no fuss, side dish for a barbecue or picnic – plus it keeps well in the fridge.

Enjoy!

5 from 1 vote
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Wurstsalat - German Sausage Salad

"Wurstsalat". Common in southern Germany, it's one of those dishes you often see served in beer gardens, usually with a slice of dark brown rye bread and a 1 liter (Maß) mug of beer.
Course Side Dish
Category German
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 299 kcal
Autor Elle

Ingredients

  • 140 g bologna (Fleischwurst), peeled, thinly sliced and cut into strips
  • 80 g Leberkäse (Bavarian meatloaf), similar to bologna, thinly sliced and cut into strips
  • 80 g chasseur sausage (Jagdwurst) thinly sliced and cut into strips
  • 1 red onion, thinly sliced
  • 4-5 radishes, thinly sliced and cut into strips
  • 2 tablespoons apple vinegar
  • 2 teaspoons sweet mustard
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons vegetable broth
  • sea salt and freshly ground pepper, to taste
  • 1/2 bunch chives, finely chopped

Method

  1. Arrange the various sausage strips on a serving platter.
  2. Scatter the red onion and radish over the sausage.
  3. In a small bowl, combine the vinegar, mustard, olive oil, and broth. Season with salt and pepper.
  4. Pour the dressing over the Wurstsalat and sprinkle with chives. Season with salt and pepper, if desired. Enjoy!

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Wurstsalat – German Sausage Salad recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).