authentic German potato salad

[Anonymous No.10940605]

Looking for an authentic recipe, Austrian or German

[Anonymous No.10940618]

boil potate
salt and pepe potate
dill potate
apple vinegate potate
olive oi potate
green onyum potate
norm onyum potate
mix potate
potate salade

[Anonymous No.10940621]

Scheißewurst

[Anonymous No.10940636]

>>10940618
Danke

[Anonymous No.10940656]

>>10940618
>Germans
>olive oil

Proofs?

[Anonymous No.10940674]

>>10940656
Yeah, I thought in German salads they use a lot of vinegar, with maybe little to no oil

[Anonymous No.10940675]

>>10940656
There’s been a wonderful thing happening since you were frozen 500 years ago. We call it mass production. Companies can produce more than their local market can consume and do what we call export. It means that things popular in a region can be sold in regions where the product can’t be produced. It’s amazing.

[Anonymous No.10940717]

>>10940618
>forgets bacon
nope.

[Anonymous No.10941397]

>>10940605
I wish I could remember how my grandma made it. It started with cooking bacon up and removing a lot of the grease. Then you take the grease and add sugar to make the sauce (maybe I am forgetting something, I never helped her cook). Then once that's warm you pour it over the cooked potatoes and add some diced celery and black pepper

[Anonymous No.10941403]

>>10941397
with the addition of vinegar that sounds about right

[Anonymous No.10941411]

Why do North Europeans (I'm looking at you Germany, Austria, England, Ireland, Poland, Czechia) have the most boringest food imaginable? Is it the cold?

[Anonymous No.10941416]

>>10941403
Yes! She would use apple cider vinegar iirc. I will have to try making some of her recipes, thinking about it is making me sad she didn't let me help her cook and now she's gone. I miss her

[Anonymous No.10941427]

Bavarian here, classical Bavarian potato salad goes like this:

waxy potatoes
white or red onions
stock (I use vegetable)
oil (rape/sunflowerseed, no olive!)
distilled vinegar
salt, pepper, chives


Cut onion into small dice, marinate dice in vinegar.
Cut potatoes in half or quarter for shorter cooking times, boil thoroughly in well salted water until soft (25 minutes for medium sized halved potatoes), dice potatoes (or use slightly thinner but larger slices), add to onions and vinegar, add salt and pepper, then add some stock and stir until the salad is nice and "smooth". Squash some of the potato dice with a spoon or fork to increase smoothess. This will also soak up stock if you have used too much. Add oil at the very end for smoother texture. Decorate with chives.

Dont worry if the salad is too vinegary initially, the vinegary flavour lessens when you let the salad sit for a short while. You may actually have to reseason and add some vinegar. And maybe some stock too. I always find it pretty difficult to gauge and get it right from the beginning. Just a tip if you make it for a party or something, you may put the fresh salad in your car tasting perfectly fine but take it out bland and dry half an hour later.

[Anonymous No.10941429]

>>10940675
frozen 500 years ago. lol

[Anonymous No.10941474]

>>10941427
Btw I am actually only half Bavarian, my mother is Silesian. She makes a really delicious Silesian potato salad. YOu need ...

two thirds potatoes
one third sweet apples
pickled cucumbers
pickled pearl onions
hard boiled eggs
pepper, salt
mayonnaise

dice the well boiled waxy potatoes, cut apples into eight wedges and those into thinner slices, dice pickled cucumbers and hard boiled eggs. Put all that in a bowl and mix, add mayonnaise until everything is just very lightly coated, dont drown everything in it.

Apparently "typical" Silesian potato salad also has some bologna sausage in it, but IMHO that would be too rich.

[Anonymous No.10941488]

>>10941411
>Is it the cold?
Unironically yes, cold weather>more food storage techniques>less need to use a truckload of spices to mask rotting meat taste. That said I'd stop just sort of calling it bland, mustard, strong cheese, fermented foods are all common in northern european cuisine.

[Anonymous No.10941613]

>>10941411
Austria is clearly central and not northern

[Anonymous No.10941623]

>>10941474
this sounds like southern american potato salad

[Anonymous No.10941796]

>>10941623
Tons of german refugees emigrated to South America after the war ... also I guess there are only so many uniquely different ways to prepare potato salad

[Anonymous No.10942144]

>>10940605
it's only authentic if made in those countries

[Anonymous No.10942147]

>authentic
what does that even mean you shitstain

[Anonymous No.10942451]

>>10942144
Thanks, I meant to say if anybody on here from Germany/ austria knew how to make it. I just went Stupid for a sec lol

[Anonymous No.10942453]

>>10942147
^^ authentic means when it’s made in that country. Also, I just screwed up wording it. So fuck off

[Anonymous No.10942466]

>>10941427
Thanks, sounds delicious

[Anonymous No.10942482]

>>10941427
>>10941474
Once again, Anon delivers

[Anonymous No.10942501]

>>10941427
>>10941474
These look really good,
do you have measurements? I'd hate to fuck up and use too much vinegar or something.

[Anonymous No.10942596]

>>10942147
He is probably one of those 'muh heritage' fags with 1/32 german ancestry mixed with the irish, italian, pole, cherokee and pitbull sides of his family.

[Anonymous No.10942617]

>>10942144
you forgot switzerland

[Anonymous No.10942703]

>>10941427
this but with either some bacon bits or some diced peeled cucumber

>>10941474
but bologna is a must

[Anonymous No.10943919]

>>10942703
>some bacon bits or some diced peeled cucumber
Definitely not for classical Bavarian potato salad. Not an issue of course if you dont care about "authenticity". In our house we admittedly do often eat it with sliced cucumbers.

Regarding the Silesian potato salad if you eat it as a stand-alone dish (as is perfectly OK) bologna is alright I guess. If you are planning to eat it with Bratwürschtl or barbecue meat it would be too heavy IMHO.

[Anonymous No.10943934]

>>10942501
I dont have measurements, I just eyeball it. You could remove some of the marinated onions before the other ingredients are added, you can always add those back in later if you a more piquant salad. Pretty difficult to remove excess onions afterwards ... regarding the stock and vinegar, just add them bit by bit. And the vinegar mellows out after a while, like I said.

[Anonymous No.10943979]

>>10940717
Growing up in pre-cuck Germany, i have never seen a single bit of bacon in potato salad.
And quite a lot of our potato salad was bought from butcher shops. Who the fuck is putting meat in it, if not even the damn butchers.

[Anonymous No.10944016]

>>10943979
+1

[Anonymous No.10944049]

>>10941427
>no olive oil
You seem so adamant about that. Why? I wonder, still butthurt that Romans conquered and brought civilization to your germanic barbarian ancestors?

[Anonymous No.10944110]

>>10944049
Because you want a mostly neutral oil for your potato salad.

[Anonymous No.10944329]

>>10944110
Again the question, why? Olive oil will add a hint of fruitiness, spiciness or just that indescribable something extra. Seems like that would just deepen the flavor profile, not detract.

[Anonymous No.10944524]

>>10940618
Not boiling potatoes with the dill?

[Anonymous No.10944654]

>>10940605
Mayo or vinegar?

[Anonymous No.10944674]

>>10944329


>>10944329


>>10944329
>>>10944110
>Again the question, why? Olive oil will add a hint of fruitiness, spiciness or just that indescribable something extra. Seems like that would just deepen the flavor profile, not detract.


>>10944329
Bc thats what the pickles are for and in any classic german dish there is no olive oil period

[Anonymous No.10944691]

>>10940674
bacon drippings, which is oil

[Anonymous No.10945577]

>>10944654
Vinegar

[Anonymous No.10945731]

>>10944674
>and in any classic german dish there is no olive oil period
So my original asssrtion here >>10944049 was accurate? Ok, *smirk*.

[Anonymous No.10946206]

>>10942596
>you couldn't possibly know how to make potato salad if you aren't actually living in Dusseldorf
don't worry Franz, your national secrets are safe at home

[Anonymous No.10946318]

>>10943979
Us, the Pennsylvania Dutch (Germans) add bacon to it.

[Anonymous No.10946336]

Cheese and crackers.

[Anonymous No.10946536]

this thread reminded me I could make a small bowl of potato salad with my leftover potato and spring onion

did up some mayo from scratch too cause I never eat or buy that shit usually, thanks 4chan

[Anonymous No.10946544]

>>10946336
this pic was taken in australia, where the lack of american racial tensions and terminology make this sign 100% fine

[Anonymous No.10946548]

>>10943979
what’s the fuck is pre-cuck germany?

[Anonymous No.10946631]

>>10946544
I smell an Australian

[Anonymous No.10946697]

>>10946544
this post was written in Australia, where the lack of intelligent discussion and language make this post 100% fine

[Anonymous No.10946703]

>>10946548
Germany before Merkel let millions of illiterate muslim goatfuckers and niggers flood across our borders and buttfuck our welfare system.

[Anonymous No.10946710]

>>10946318
Classical Bavarian potato salad can be eaten with fish as well as with Schnitzel, ribs or Bratwurst. Bacon wouldnt go well with fish.

[Anonymous No.10946720]

>>10946536
was delicious, thanks OP for the thought

[Anonymous No.10946728]

>>10946703
Maybe you should Freikorps that shit.

[Anonymous No.10946739]

>>10945731
Olive oil is just not part of Bavarian cuisine and is therefore not used for traditional cooking, just like shiitake mushrooms and truffle oil are not part of Amrican cuisine. You can't "refine" Bavarin cuisine either, Bavarian cuisine is unrefined and earthy by definition so to speak. Or maybe I should say the ingredients are, the techniques on the other hand can be pretty advanced and demanding.

[Anonymous No.10946744]

>>10943979
What about eggs? My mum/grandma always put eggs in their potato salad. But then again, we are Austrian.

[Anonymous No.10946763]

niggers you forgot the mustard and the onions, both are a must here in Austria.

Best to make a basic salt-pepper-vinegar-water-vinaigrette, chop onions and drop them in the vinaigrette so it's infused by the flavour.
Pour over the sliced potatoes why they're still warm, they'll draw more of the vinaigrette.
Oil (rapeseed or sunflower), mustard, more salt/pepper, chives and/or parsley, mix well.

Taste and adjust seasoning, set aside 30 minutes, it WILL taste differently.
Taste again wa la

I also suggest you boil potatoes in the skin and then remove it

[Anonymous No.10946767]

>>10946763
>niggers you forgot the mustard and the onions
YES

also Potato salad is the best when it's freshly made (warm)

[Anonymous No.10946774]

>>10946763
As someone mentioned before beef stock can be used instead of water, be wary of salt if u do.
>>10946767
true, don't use old/cold potatoes for salat. No match, very disappointing

[Anonymous No.10946810]

>>10946763
>removing potato skin

why it's the best part

[Anonymous No.10946912]

>>10940605
this is not food related

[Anonymous No.10947067]

>>10946912
>a sip thread died for this

[Anonymous No.10947074]

>>10940675
You dont belong on /ck/

[Anonymous No.10947109]

>>10947074
you don't either with that newfag cancer meme

[Anonymous No.10947127]

>>10946544

What term do the abbos use for white people any way?

[Anonymous No.10947137]

>>10947109

[Anonymous No.10947154]

>>10947109
finna cringe

[Anonymous No.10947501]

>>10943979
I live in Schweinfurt, and at every single Netto, Edeka, Rewe, Lidl, etc. etc there is a potato salad with bacon, usually several different brands, you have to be trolling or you don't actually live in Bavaria.

[Anonymous No.10947530]

>>10947127
white cunt or white dog

>ehh ya fakken whyte KANT!

[Anonymous No.10947534]

>>10947501
haha no way, I'm in schweinfurt too, do you go to FHWS?

[Anonymous No.10947540]

all these retards in here arguing about bacon or whatever the "correct" regional variant of potato salad is don't realize that there are as many different recipes and variants to potato salad as there are stern Oma's who make it.

[Anonymous No.10947565]

Austrian potato salad:

>boil 600g potatoes and peel them whil still hot
>let cool for an hour or two
>cut into slices
>add a little beef stock
>60g finely chopped red onions
>3 tbsp apple vinegar
>6 tbsp vegetable or (even better) pumpkin seed oil
>salt and white pepper to taste
>maybe a little tarragon mustard

>>10940656
>>10940674
It does contain a little vegetable oil or pumpkin seed oil.