KARTOFFELSALAT (ENSALADA ALEMANA DE PATATAS) | Las ensaladas más famosas del mundo

bacon

🥗Healthier: smoked turkey

💰Cheaper: omit

Smoked turkey provides a similar flavor with less fat.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers a milder flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used for convenience.

Boil 10 small red potatoes in abundant salted water for 20-30 minutes, depending on size.

Check if the potatoes are cooked by piercing with a knife; if the potato falls off, it's done.

Once cooked, let the potatoes cool, then peel them, removing any dark spots or blemishes.

Cut the potatoes into irregular, not-too-thin slices.

Finely chop half an onion and add it to a bowl.

Finely chop 10-12 pickles and add them to the bowl with the onion.

Add 1 tablespoon of Dijon mustard to the bowl, adjusting the amount to taste.

Add 3-4 heaping tablespoons of mayonnaise to the bowl and mix well.

Add 1-2 tablespoons of pickle juice to lighten the sauce and add a vinegar touch.

Season the potatoes with salt and pepper to taste.

Incorporate the sauce into the potatoes and mix until well coated.

Refrigerate for at least 4 hours, preferably overnight.

Serve on a plate, garnished with a couple of chopped pickles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens