German-Style Warm Potato Salad with Beer and Mustard Vinaigrette
This hearty Warm Potato Salad, inspired by the traditional German Kartoffelsalat, binds together the earthy flavors of tender red potatoes with a robust beer and tangy mustard dressing. Ideal for barbecues or rustic feasts, this dish is a delightful blend of textures and flavors, highlighted by fresh vegetables and a hint of sweetness from the pickles. Best made with a crisp pale lager to enhance the vibrant colors and flavors, this salad represents the essence of German cuisine and is sure to please a crowd. Serve it warm for an inviting side that complements any main dish.
8
Servings
200
Calories
14
Ingredients
Ingredients
Red potatoes
3 lbs (Washed and sliced into 1/4-inch rounds)
Red onion
1/2 cup (Finely chopped)
Green onion
1/4 cup (Thinly sliced)
Celery
1/4 cup (Finely chopped)
Fresh parsley
1/4 cup (Chopped)
Sweet pickle
1/4 cup (Finely chopped)
Beer
2 tablespoons (Pale lager for salad and 3/4 cup for dressing)
Cider vinegar
2 tablespoons (For salad and 1/4 cup for dressing)
Olive oil
1/4 cup, divided (Used for dressing and sautéing)
Yellow onion
3/4 cup (Finely chopped for dressing)
Sugar
1 teaspoon (For dressing)
Salt
3/4 teaspoon (To taste)
Black pepper
1/8 teaspoon (Freshly ground)
Dijon mustard
2 tablespoons (For dressing)
Instructions
1
Begin by placing the red potatoes in a large saucepan and covering them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for approximately 25 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and allow them to cool slightly before slicing into 1/4-inch rounds.
2
In a large mixing bowl, combine the sliced potatoes with the finely chopped red onion, green onion, celery, parsley, and sweet pickles. Add 2 tablespoons of beer and 2 tablespoons of cider vinegar to the potato mixture. Toss gently to combine and set aside.
3
For the dressing, heat 2 tablespoons of olive oil in a small skillet over medium-high heat. Add the finely chopped yellow onion and sauté for about 3 minutes, or until tender. Pour in 3/4 cup of beer, then add the remaining cider vinegar, sugar, salt, and black pepper. Bring this mixture to a boil and cook for 6 minutes, or until the liquid is reduced by half.
4
Transfer the reduced onion and beer mixture to a food processor. Add the Dijon mustard and blend until smooth. While the processor is running, slowly drizzle in the remaining 2 tablespoons of olive oil until well combined and emulsified.
5
Pour the warm dressing over the potato mixture and toss gently to coat all the ingredients evenly.
6
Serve the warm potato salad immediately for the best flavor and texture. Enjoy your German-style potato salad!
Nutrition Information
10.5g
Fat
23.5g
Carbs
3.1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is German-Style Warm Potato Salad?
It is a hearty dish inspired by traditional German Kartoffelsalat that features tender red potatoes dressed in a robust beer and tangy mustard vinaigrette.
What kind of potatoes are recommended for this recipe?
The recipe calls for 3 lbs of red potatoes, washed and sliced into 1/4-inch rounds.
Which type of beer should I use for the dressing?
A crisp pale lager is recommended to enhance the vibrant colors and flavors of the salad.
How long should I cook the potatoes?
The potatoes should be boiled for approximately 25 minutes or until they are tender when pierced with a fork.
How many servings does this recipe yield?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
What type of vinegar is used in the vinaigrette?
Cider vinegar is used both in the initial potato mixture and in the cooked dressing.
Are there onions in this potato salad?
Yes, the recipe includes finely chopped red onion, thinly sliced green onion, and sautéed yellow onion.
What kind of mustard is best for the dressing?
The recipe specifies using 2 tablespoons of Dijon mustard.
Can I add pickles to this German potato salad?
Yes, the recipe includes 1/4 cup of finely chopped sweet pickles for a hint of sweetness.
How do I prepare the dressing?
Sauté yellow onions, add beer, cider vinegar, sugar, salt, and pepper, then boil and reduce by half before blending with mustard and olive oil.
What is the fat content per serving?
Each serving has 10.5g of fat.
How much protein is in one serving?
There are 3.1g of protein per serving.
What is the carbohydrate content?
Each serving contains 23.5g of carbohydrates.
Should this salad be served hot or cold?
It is best served warm to fully enjoy the flavors and textures of the beer and mustard vinaigrette.
How do I emulsify the dressing?
While the food processor is running with the beer and mustard mixture, slowly drizzle in the remaining olive oil until well combined.
Does this recipe include celery?
Yes, it includes 1/4 cup of finely chopped celery for added texture.
How much beer is needed in total?
You will need 2 tablespoons for the potato toss and 3/4 cup for the dressing.
Is there any sugar in the dressing?
Yes, 1 teaspoon of sugar is added to balance the tanginess of the vinegar and mustard.
What fresh herbs are used?
The recipe calls for 1/4 cup of freshly chopped parsley.
How long should I reduce the beer and vinegar mixture?
It should be boiled for about 6 minutes, or until the liquid has reduced by half.
Can I use any other type of onion?
The recipe specifically uses red, green, and yellow onions to provide different layers of flavor.
How many ingredients are in this recipe?
There are 14 total ingredients listed for this potato salad.
Is this dish suitable for a barbecue?
Yes, it is described as ideal for barbecues or rustic feasts.
How much salt and pepper should I use?
The recipe suggests 3/4 teaspoon of salt and 1/8 teaspoon of freshly ground black pepper.
How much olive oil is required?
A total of 1/4 cup of olive oil is used, divided between sautéing and the dressing.
What is the first step in making the salad?
The first step is boiling the red potatoes in a large saucepan until tender.
Is this recipe gluten-free?
No, traditional beer (pale lager) contains gluten; use a gluten-free beer substitute if needed.
How do I cut the red onion?
The red onion should be finely chopped before being added to the potato mixture.
What should I do with the potatoes after boiling?
Drain them, allow them to cool slightly, and then slice them into 1/4-inch rounds.