German Potato Salad
German Potato Salad is a dish with deep historical roots and regional variations. Its combination of tender potatoes, savory bacon, tangy vinegar, and fresh herbs creates a balance of flavors that is both comforting and satisfying. Whether served warm or chilled, it's a dish that invites personalization and is sure to be a hit at any table.
German Potato Salad is a classic dish that has evolved over time and varies by region. This hearty side dish is known for its unique combination of flavors and textures, making it a favorite at gatherings and a staple in German cuisine.
- 2 Potatoes
- Onions
- Pickled cucumbers
- Hot dog
- Parsley
- Olive oil
- Salt
- Pepper
- Apple cider vinegar
- Grain mustard
- 125 grams Rye flour
- 125 grams Curd
- 50 grams Kefir
- 1 teaspoon Honey
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking soda
- 1 tablespoon Vegetable oil
In a bowl, combine rye flour, curd, kefir, honey, salt, baking soda, and vegetable oil.Mix until a smooth dough forms.
Cover the dough with a towel and let it rest for 15 minutes.
Adjust the oven temperature to 200 degrees Celsius and place parchment paper on a baking pan.
On a floured surface, roll out the dough and cut it into circles.
Place the circles on the prepared baking tray and pierce them with a fork.
Bake for 15-20 minutes until the flatbreads turn golden brown.
Once done, remove them from the oven and let them cool on a rack.
Start by washing the potatoes thoroughly. Cook them for about 20 minutes until they become tender. After cooking, remove the potatoes' water and let them to cool.
In a bowl, mix together sliced hot dogs, pickled cucumbers, quartered onions, and finely chopped parsley.
Peel the cooled potatoes and cut them into large cubes. Mix them in with the other ingredients in the bowl.
In a separate bowl, prepare the dressing by whisking together olive oil, salt, pepper, apple cider vinegar, and grain mustard.
After adding the dressing to the salad mixture, toss everything until thoroughly coated.
And there you have it, a scrumptious Salad with Flatbread! Serve the salad alongside the freshly baked flatbread. It's a perfect combination of flavors and textures. Enjoy your meal.
Servings: 6 ServingCalories:246kcalTotal Fat:10gSaturated Fat: 3gTrans Fat: 0.04gCholesterol:20mgSodium:674mgPotassium:820mgTotal Carbohydrate:34gDietary Fiber: 2gSugars: 8gProtein:8gVitamin A: 244IUVitamin C: 20mgCalcium: 30mgIron: 1mg
- Potatoes: You can use any type of potato you like for this recipe. I would recommend using a waxy potato, such as a red or new potato, as they hold their shape well when sliced and cooked.
- Pickled cucumbers: Pickled cucumbers, also known as pickles, add a tangy, crunchy element to the flatbreads. You can use store-bought pickles or make your own at home.
- Hot dogs: You can use any type of hot dog you like in this recipe. I would recommend using a high-quality hot dog, such as an all-beef or all-pork hot dog, for the best flavor.
- For the Finnish flatbreads: Finnish flatbreads, also known as rye crispbreads, are a type of thin, crispy bread made with rye flour.
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