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German Potato Salad (Otto's Copycat)
Potato Salad made with thin sliced russet potatoes, shredded onions and finely chopped celery in a tangy German vinaigrette.
👥 6 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 45 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- knife
- stove
- grater
- saucepan
- bowl
📝 Preparation Steps
1
Boil the Potatoes
2
Scrub the potato skins under cold water with a vegetable brush to remove excess dirt; then place in a large pot.
water8 tablespoons
3
Fill the pot with cold water, place on the stove and heat on high until the water is boiling. Once the water is boiling, cook the potatoes for approximately ⏱️ 20 minutes; then pierce the skin of the largest potato with the tip of a sharp knife to test doneness. If the knife goes into the potato easily, the potatoes are done.
water8 tablespoons
4
Drain the hot water and fill the pot with cold water to allow the potatoes to cool. Repeat several times until the potatoes are cool enough to handle.
water8 tablespoons
5
Prepare the Vegetables
6
Dice the celery into fine pieces; set aside. Next, peel the skin of the onion, cut off a 1-inch thick slice; then grate the onion using the coarse side of a box grater; set aside.
shredded onion (vidalia or yellow)1 tablespoon
7
Make the German Vinaigrette
8
While the potatoes are cooking, add the German vinegar, water, chicken stock, sugar, salt and pepper to a small saucepan. Heat over high heat and cook until the sugar has dissolved; approximately ⏱️ 2 minutes. Remove from heat and set aside.
water8 tablespoons
9
Peel and Slice the Potatoes
10
Once the potatoes have cooled, peel the skins off of the potatoes with a knife. Using a a mandoline, carefully slice the potatoes and place in a serving bowl. Repeat for all potatoes.
11
Assemble the Potato Salad
12
Add the celery, onions and prepared vinaigrette to the potatoes and gently mix to coat. (You do not want to over mix as the potatoes will still be a little warm and you don't want them to break apart.)
shredded onion (vidalia or yellow)1 tablespoon
13
Seal the bowl with plastic wrap and leave on the counter to completely cool for ⏱️ 2 hours; then stir the potato salad again. You can either serve warm immediately or refrigerate until you're ready to serve.
14
This potato salad can be made up to a day before and will last for a total of 5 days if kept sealed in the refrigerator.
Nutrition Facts
calories
138 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
446 mg
protein Content
4 g
cholesterol Content
1 mg
carbohydrate Content
30 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.3 g
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