Dienstag, 18. März 2014

Old-fashioned potato salad

Last weekend we watched a cooking show on TV, 30 minutes all about potato salads. Husband asked for this one: "Oh, yes, yes, I like this kind of salad the most!" and so on...

Remember this is not the dessert. In fact it is an old-fashioned potato salad, typical northern german I suppose - but forgot. Anyway, yes, it is pink. The reason is simple, it is made with freshly boiled beet root. Potatoes, beet root bulbs and pickled herring to be more precise. Strange enough?
If you are rather adventurous and eager to learn more about german cooking here is the recipe for 4 servings:

  • 3 big potatoes, firm kind for salads, boiled, peeled, quartered and sliced into 0,5 cm slices
  • 4 small beet root bulbs, boiled, peeled cut into 0,5 cm thick strips
  • 300 g pickled herring filets, ready to be eaten (I used the milder type called Matjes) cut into 1 cm thick short slices
  • 1 red onion, diced into small dices
  • 2 medium-small german style pickled cucumbers (vinegared brine), diced
  • 4 sprigs parsley, chopped

  • 125 g firm yoghurt or german sour cream
  • 125 g mayonnaise
  • 1 teaspoon honey
  • 1/2 big lemon, juice only
  • 1 tablespoon vinegar (mild)
  • 2 teaspoons hot mustard
  • salt a very good pinch and more to taste
  • pepper
Boil the potatoes and beet roots (unpeeled) until you can stick a fork into them. Don't boil the potatoes too soft or the salad gets mashy. Let the beet roots and potatoes cool down until lukewarm before peeling and cutting.
Stirr together the ingredients for dressing. Toss everything together in a bigger bowl. Cover with plastic wrap and let sit in the fridge for a few hours - this will improve the flavor.

Goes very well with dark german bread... and german beer.


Hiroyuki hat gesagt…

German potato salad, German bread..., very appetizing.

As much as I'd like to follow your recipe, I don't think I can find beet roots around here...

I wonder if it's common that old-fashioned German salads contain mayonnaise.

Fräulein Trude hat gesagt…

Absolutely, mayonnaise as we know it, exists since 1800 and something. Adding yoghurt is a rather modern (diet related) thing. In southern german potato salad is made with broth, vinegar and oil, the north likes to add lots of mayonnaise. There exists a sauce made of boiled and mashed egg yolks (beaten with oil, vinegar and broth) variety too - this may be the oldest version. But what is old-fashioned. First real potato cultivation in Germany dates back to 1647. First cookbook on potatoes in austria in 1621, first farming of bigger amounts in 1716 (in Germany).

Sissi hat gesagt…

I think that beetroots go perfectly with herring and also with potatoes. I make a layered beetroot, egg, potato and herring salad and I think it's such a wise mixture of flavours!
Your salad looks easier and very appetising.