I always remember my stay in Berlin, Germany (on a student exchange program) with fondness. It was an enriching experience on many accounts- work, travel, knowing self, art, freedom, and of course- food. Berlin is a curious, student-friendly city that hosts several food traditions from the European continent, Middle-East, and Asia. Among this melting pot, the German-Austrian cuisine shines too. Among these are, not only the sweet streusels and torte, and meaty brat, curry wursts, and schnitzels; but also the more humble bean and potato salads. Today, I was suddenly gripped with some nostalgia about it, and decided to have the Kartoffelsalat for lunch, a vegan version of course.
VEGAN GERMAN POTATO SALAD / KARTOFFELSALAT
6 small or 3 big potatoes
1 teaspoon red chilli flakes
2 teaspoons dried parsley
4-6 tbspoons brine from pickled vegetables (can be substituted with balsamic or white vinegar)
1/2 teaspoon of Dijon mustard (or bit more if you prefer so)
3/4 cup vegetable stock
Salt to taste
- Boil potatoes till done (but not mushy).
- Peel and cut potatoes in half slices or big chunks.
- Chop onion.
- In a bowl mix together potatoes, chopped onion, Dijon mustard, red chilli flakes, parsley, brine/ vinegar.
- Boil vegetable stock and pour it over the potato salad. Mix thoroughly.
- Season with salt to taste.
- Can be served as it is, but resting it for 30-45 minutes would help potatoes to imbibe all those flavors better.
Obviously, this salad would go well with grilled wurst or schnitzel but this being a work day lunch, I served it with leftover of stir-fried cabbage & lentil side and pickled vegetables. Oh, and there’s a glass of homemade kombucha! 🙂