I’ve been living for one year in Munich, Germany. Yes, loooooong time ago, to write my graduation thesis. It was an amazing year, totally unexpected but as often happens, better don’t thing too much and just take the train 🙂
During that year I started earning my monthly salary and having some regular incomes made me able to afford more times dinning out with friends. If you never tried any german meal you missed an important part of the European cuisine. In a restaurant or Gasthof (family restaurant) or even better invited by cozy German families, there is always a good reason to say yes when the invite come through 🙂
My favorite place in Munich was, obviously, the English Garden. One of the largest garden in the words. You can loose your way while walking or biking and the last thing you can think at when inside is “Am I really inside a city”? Not a runner? Too lazy for a bike tour? Well, what about a beer and some ribs for lunch? Biergarten are in my opinion one of the most amazing place of the words. Big tables outdoors to share with “strangers” that at the end of the meal will be your friends. You can bring any food you want but you have to order the drink. Of course no way that I brought any food when I could buy ribs, pig shin and one of my favourite food, Kartoffelsalat which is basically a potato salad but made with Bavarian style.
When you order a German main course the most common sides are either Sauerkraut or Kartoffelnsalat. If you have ever tasted it, you would remember how creamy is that salad. There isn’t any sauce inside. The creamy effect is made by warm broth stirred with the potatoes slices. I tried different recipes found in internet but the below one from the website Whats4eats is my favorite and the result is the most similar to the original one.
- Potatoes — 2 pounds
- Chicken broth — 3/4 cup
- Small Onion, chopped finely — 1
- Oil — 1/3 cup
- Vinegar — 1/4 cup
- Dijon mustard — 2 tablespoons
- Sugar — 1 tablespoon
- Salt and pepper
- Chives or parsley, chopped
Put the potatoes into a large pot, cover with cold water and bring to a boil. Reduce heat, and continue to boil until the potatoes are soft and you can cut them easily. Make sure they are not overcooking though. Drain and set aside.
When the potatoes are cool enough to handle, peel them. Then cut the potatoes into thick slices and every slide in 2-3 pieces. Put the potatoes in a large bowl, mix with the onions and carefully stir in the HOT broth.
In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt and pepper to create a vinagrette.
Stir this vinaigrette into the potatoes, along with the chopped chives or parsley. Better to serve warm but it’s also good at room temperature or cold. Kartoffelsalat tastes best if you let it rest for an hour or two to meld the flavours.
Guten appetit! 🙂