Month of June: “My Berlin Kitchen” Recipe: Kartoffelsalat (Potato Salad)

“Listen to silence. It has much to say.” Rumi

Quietly cooking today in the stillness of my room with nothing much to say.

Ingredients: 2 pounds of yukon gold potatoes (I used petite golden), 3.5 tablespoons of butter, 2 yellow onions finely chopped, 1/3 cup of white wine vinegar, 2/3 cup of beef or chicken broth, 1 tablespoon of dijon mustard, 3 tablespoons of olive oil, 1 teaspoon of salt, freshly ground pepper, 2/3 cup loosely packed flat leaf parsley, minced.

  1. Wash the potatoes and put them in a pot of salted water just to cover. Boil with lid on and reduce heat to medium and cook until just tender. Depending on the size could be 20-30 minutes. Drain and cool. Apparently Germans boil their potatoes the night before believing it helps retain a good shape. I might try that next time.
  2. Peel potatoes and cut in 1/8 inch slices (mine were bigger and they were fine.)
  3. Melt butter in 10 inch saute pan and add onions, mixing well and cook about 3 minutes. Add vinegar, broth, mustard, stir well making sure the mustard blends, about 3 minutes or less.
  4. Carefully whisk in the oil, pour hot dressing over potatoes and mix well. It takes a few minutes for dressing to absorb into the potatoes. Add more salt and pepper to taste. Finish with fresh flat leaf parsley.

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