Recipe for Southern German Potato Salad – Oma's Kartoffelsalat

Method6 steps · about 30 min

1. 1

   Step 1: In large pot, cook onions in butter (2 tablespoons) until translucent.

   Uses 1–2 onions, peeled and sliced · 2 tablespoons butter

2. 2

   Step 2: Add broth and bring to boil.

   Uses Onions softened in butter · 1 cup vegetable broth

3. 3

   Step 3: Add the peeled potato (1½ pounds) slices, cover and simmer about 10 minutes until tender; continue to the endpoint if needed. Remove the pot from the heat.

   Simmer sliced potatoes until tender · 10 minUses Boiling onion-broth mixture · 1½ pounds potatoes, peeled and sliced

4. 4

   Step 4: Whisk the three commercially pasteurized egg yolks with the sugar (1 tablespoon), dill-pickle brine (3 tbsp) and lemon juice (2 tablespoons) to make the dressing.

   Uses 3 commercially pasteurized egg yolks for the off-heat dressing · 1 tablespoon sugar · 3 tbsp brine from a jar of dill pickles · 2 tablespoons lemon juice

5. 5

   Step 5: Remove pot from heat and stir egg yolk mixture into the potatoes.

   Uses Tender off-heat potatoes with onion and broth · Complete pasteurized-yolk pickle-lemon dressing

6. 6

   Step 6: Stir in the cubed pickles and optional radishes (1 bunch). Taste and season with salt and freshly ground pepper. Garnish with chopped chives and serve warm, or refrigerate promptly to serve chilled.

   Uses Dressed cooked potato salad · 4–5 dill pickles, cubed · 1 bunch radishes, sliced, optional · Salt to taste · Freshly ground black pepper to taste · Fresh chopped chives to garnish