Black Forest Potato Salad
A hearty German-style potato salad with browned kielbasa, tangy sauerkraut, tart apples, and a sharp apple cider vinegar dressing. Served warm, this is a one-bowl meal straight from the Black Forest tradition.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is not your American picnic potato salad. This is Schwarzwald cooking: warm sliced potatoes tossed with browned kielbasa, tangy sauerkraut, crisp tart apples, and a vinegar dressing with real bite.
The apple cider vinegar dressing coats everything while the potatoes are still warm, so they soak up every bit of that sharp, peppery flavor.
It’s a full meal in a bowl. Serve it warm with some good crusty bread and a cold German lager, and you’ve got yourself a proper Black Forest supper.
Kitchen Tips
- Slice the potatoes before boiling, not after. Thinner slices cook in about 12 minutes and absorb the dressing better than chunked potatoes.
- Brown the kielbasa well in a dry nonstick skillet. You want caramelized, slightly crispy edges that add smoky crunch to the salad.
- Rinse and thoroughly drain the sauerkraut. This removes excess brine so the salad tastes tangy, not sour.
- Toss everything together while the potatoes are still warm. That’s when they’re most absorbent and the flavors meld best.
Ingredients
Directions
In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain.
Meanwhile, in large bowl whisk together vinegar, oil, water and pepper.
Mix in apples. In large nonstick skillet over medium heat, toss and brown sausage 10 minutes.
Remove with slotted spoon.
Drain on paper towels.
Add potatoes, sauerkraut, onions, parsley and sausage to apple mixture; toss gently.
Season with salt.
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