Germany Salad

Guten tag, gourmets! In Germany, they love potatoes, meat and beer! Germany salad with potatoes, beef tongue and radish combines all the German love!

Germany potato salad

In Germany, many varieties of potatoes are grown and there are varieties for salads. If you do not live in Germany, then you can use potatoes that you have at home or in a store. Potatoes should contain enough starch to make a beautiful crispy crust when frying. We make a German salad with a dressing of mustard, lemon juice, wine vinegar, honey and olive oil. The dressing gives the salad a light sourness and a stable taste, which reveals the salad in a special perspective.

How to cook a Germany salad?
Refill

The ingredients for salad dressing are very simple. Salt, ground black pepper, white wine vinegar (can be replaced with light apple cider vinegar), lemon juice, Dijon mustard and honey. Mix everything together in a jar, cover with a lid, and shake the jar several times to mix the ingredients.

Main Ingredients

Beef boiled tongue thinly sliced, boiled fried potatoes until crisp, thinly sliced radishes and pickled cucumber, fresh lettuce or Iceberg lettuce leaves.

We put everything on a plate and pour a small amount of salad dressing.

Recipe how we cook we cook beef tongue here: How to cook beef tongue

More salads:

• Nicoise Salad
• Ceasar Salad
• Baked German Potato Salad
• Chickpea Mediterranean Chopped Salad
• Crispy Mushroom Parmigiana Salad
• Grilled Salmon Salad

Recipe type: Salads

Recipe type: Germany

Yield: 4

Prep time: 20 mins

Cook time: 30 mins

Germany Salad

Ingredients:

Refill:

Honey — 1 teaspoon

Dijon mustard — 1 teaspoon

Lemon juice — 5 ml

White wine vinegar — 1 teaspoon

Salt — ½ teaspoon

Ground black pepper — ½ teaspoon

Olive oil — 4 tablespoons

Main course:

Potatoes — 320 grams

Animal fat (duck) — 3 tablespoons

Radish — 6 pieces

Pickled cucumber — 1 piece

Beef tongue — 100 grams

Lettuce — 6-8 leaves

Directions:

1. Dressing: mix honey, Dijon mustard, lemon juice, white wine vinegar, salt, ground pepper and olive oil.

2. Peel the potatoes and cut them into medium-sized cubes.

3. Boil for 10 minutes on maximum heat.

4. Melt animal fat or vegetable oil in a frying pan at maximum temperature.

5. Fry boiled potatoes in a frying pan. Fry for 20 minutes or until a crisp brown crust forms. Set aside on a paper towel.

6. Radish and cucumber cut into thin circles.

7. Cut beef tongue into thin slices at your discretion.

8. Put lettuce, beef tongue, radish, cucumber, potatoes on a plate. Pour over the salad dressing.