Potato salad is a German creation from sometime in the 17th century, shortly after potatoes were introduced to mass agriculture. The first recognizable recipes for potato salad emerge only in the 19th century, with the codification of national cuisines. As Germany was not a unified nation-state until 1871, potato salad retains a highly regional character.
You can divide Germany into roughly four parts depending on which ingredients are used. Southern Germany and the Rhineland use vinaigrette sauces, whereas North Germany uses mayonnaise-based ones. Western Germany favors simple salads, limited to potatoes and a few optional ingredients such as pickles or onion. In contrast, Eastern Germany prefers salads rich with other elements such as eggs, carrots, radishes, and other vegetables.
This salad recipe is a modern interpretation of the classical German salad, with a focus on apples and fresh vegetables from the region’s fertile landscape. It falls into the Southern German paradigm, using vinegar instead of mayonnaise.
Frankfurt Style Potato Salad
- 750 g Hard-boiling potatoes
- 150-200 g Red Beets
- 2 Sour Apples
- 2 Onions
- 2 Spiced pickles not kosher/dill
- Salt Pepper
- 1 tsp sugar
- 1 tbsp Apple cider Vinegar
- Olive Oil
- ½ cup Parsley
- Boil the potatoes for about 20 minutes, let cool, and then cut into cubes (peeling is optional).
- Rinse and peel the beets, blanch in boiling water for 60 seconds, then cool and cut into small cubes.
- Peel and thinly slice the apples.
- Dice the onions and pickles and mix with the apples, followed by the salt, pepper, sugar, and vinegar.
- Let this mixture sit for 30 minutes.
- Then mix with the potatoes and red beets.
- Season with oil and parsley to taste.