German Salad
4 servings
30 minutes
German salad is a vibrant combination of simple yet rich flavors typical of traditional German cuisine. Its roots trace back to old German village recipes where ingredient availability and nutrition were key. Baked potatoes and beets add richness and a slight sweetness to the salad, apples provide a refreshing tang, while pickles and onions create a crunchy texture and zestiness. Dressed with vinegar and vegetable oil, this salad has a balanced flavor that pairs well with meat dishes or bread. It can be served as a standalone dish or side, and the addition of parsley gives it a fresh herbal note. The German salad is not only nutritious but also aesthetically pleasing, as its colorful components create an appetizing palette on the plate.
1
Bake potatoes and beets in their skins, slice them, and mix with peeled and finely chopped pickles and onions. Then add thinly sliced apples and parsley.
- Potato: 220 g
- Beetroot: 250 g
- Pickled cucumbers: 100 g
- Onion: 50 g
- Apple: 250 g
- Chopped parsley: 15 g
2
Mix everything, add salt, and dress with a salad dressing made of vinegar and vegetable oil.
- Salt: to taste
- Vinegar: 60 ml
- Vegetable oil: 60 ml
