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German Potato & Orange Salad

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Ingredients

Adjust Servings:
for classic salad:
6 medium Potatoes hard
2 tbsp Apple vinegar 5%, or white wine vinegar
2 pcs Egg(s)
1 pcs Onion small
1 pcs Pickled cucumber
1/2 cup Mayonnaise
1/2 cup Sour cream
1 tsp Dijon mustard
1/4 tsp Ground coriander
to taste Salt
to taste Grounded black pepper
to taste Sugar white
1/2 bundle Chives
for orange variation
2 stalks Celery rib
1/2 Paprika red
1 pcs Orange
1 pcs Cucumber

German Potato & Orange Salad

Features:
  • Vegetarian
Cuisine:
  • 90 min
  • Serves 6
  • Easy

Ingredients

  • for classic salad:

  • for orange variation

Directions

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Last September I visited my friend, who lives in Nurnberg. At that weekend, her hairstylist friend threw a party in his newly-opened studio, and we happened to be there. The studio was on the upper floor of a riverside building in the very center of the historic area of the city. Although it was chilly, we went out to the huge terrace to enjoy the night city view. They served cocktails, beer and wine, and some traditional German snacks – sausages grilled right there on the terrace, and the host’s mum made a potato salad. I noticed a very peculiar combination of tastes, there were orange and fresh veggies in the salad.

I enjoy making this salad at home, but opinions are divided – my dad and I love this salad, but my mum and husband don’t really like it. Such polar opinions are common when it comes to potato salads. You can tell from the comments under my post about Viennese Potato Salad, some love this food, others fully reject this kind of salads. I’m still posting this recipe as it is worth your attention. Besides, on the website, you can find an Austrian variation of a potato salad, and it must go together with a mayo variation. Read, try out and tell whether you like it or not!

Bon appetite!

(On the photo you see a classic mayo potato salad. The party variation with orange is much fancier in taste and color).

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Steps

1
Done
20 min

boil potatoes

Peel and dice the potatoes into large cubes (1,5х2 cm). Cover with water, add salt and bring to a boil. Cook covered over moderate heat until done. Don’t overboil the potatoes, you want them to be soft but not mushy.
Drain the water. Drizzle the potatoes with vinegar, toss, and leave to cool off. You’ll notice that vinegar prevents potatoes from getting darker while cooling.

2
Done
15 min

hard-boil eggs

Hard-boil the eggs. After they cooled off, peel them and dice.

3
Done
10 min

cut vegetables

Finely dice the pickles, bell pepper and celery. Cut the fresh cucumbers into semicircles.

4
Done
5 min

make dressing

Mix together mustard, sour cream, mayo, and ground coriander until well-combined.

5
Done
35 min

dress salad

When the potatoes have cooled off, add vegetables (except for the orange) and dressing. Toss. Try and season with salt, pepper, and sugar to taste. Add the eggs, toss. Cover and refrigerate for at least 30 min or better overnight.

6
Done
3 min

prepare orange

Filet the orange in the following way. Cut off the bottom and top of the orange. Start cutting downward following the shape of the orange to cut the skin off. Then cut the wedges out and cut each one into 3. parts. Save the juice.

7
Done
2 min

dress before serving

Before serving, add the orange and finely cut chives. Try, season with salt and pepper, if needed.
Serve.
Enjoy!

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Mushroom, Pumpkin and Arugula Risotto
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Curry Dip
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Mushroom, Pumpkin and Arugula Risotto
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Curry Dip

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