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Known as Kartoffelsalat, this side dish is popular throughout Germany. Use pale lager when preparing the salad, as a darker beer will discolor the potatoes. We enjoyed the variety of flavors from the different types of onions, but you can use all yellow onions, if you prefer. Garnish with chopped parsley, if desired.

Bruce Aidells
Recipe by Cooking Light October 2006

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Yield:
8 servings (serving size: 1 1/4 cups)
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Ingredients

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Directions

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  • To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch slices. Combine potatoes, red onion, and next 6 ingredients (through 2 tablespoons vinegar); toss gently.

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  • To prepare dressing, heat 2 tablespoons oil in a small skillet over medium-high heat. Add 3/4 cup yellow onion to pan; sauté 3 minutes or until tender. Add 3/4 cup beer and next 4 ingredients (through pepper); bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Place mixture in a food processor. Add mustard to food processor; process until smooth. With processor on, slowly pour remaining 2 tablespoons olive oil through food chute, processing until smooth. Pour dressing over potato mixture; toss gently. Serve immediately.

Source

Bruce Aidells's Complete Book of Pork

Nutrition Facts

223 calories; calories from fat 31%; fat 7.6g; saturated fat 1.1g; mono fat 5.2g; poly fat 1.1g; protein 3.8g; carbohydrates 33.6g; fiber 3.5g; iron 1.6mg; sodium 247mg; calcium 32mg.
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