Let's make the ultimate Kartoffelsalat!

Kartoffelsalat is potato salad in german. Usually I buy my potato salad from the supermarket, because they taste pretty good and I don't have to stand around in the kitchen to make them. It is pretty time consuming you know. Well, that was until I tasted my mom in laws potato salad. You see, every family here has their own recipe and naturally everyone says theirs are the best :). Just like our rendang recipe lah. This one is from a very new recipe book, that my MIL tried, which means not the turun temurun recipe lah. But I think they taste so good, I want to make it a tradition.

First you need 1 kg potatoes, the type that keeps their shapes when cooked. Just boil the whole kilo in salt water.

Then you need radishes, 10 medium sized ones.

Then you need sour cream, 100g will do.

One medium sized onion and a bunch of parsley.

This is meerrettich, grated horseradish. It taste like a milder wasabi. Not a must, but it gives a sharp taste to the salad.

Of course, gherkins.

This is veggie broth granules. Every german household has it and they put this stuff in everything, I mean EVERYTHING. Really. Kat Malaysia takda jual benda ni, so I guess you can use chicken stock atau home made sup sayur.

Remember the boiled potatoes? I skinned them after their boiled and chunk them into tiny pieces. Don't ask me why I skinned them after boiling, haha. I just obediently follow instructions. Anyway, I made a veggie stock consisting 3 tablespoons veggie granules and 150ml warm water. Add chopped onions, pepper and a generous dash of the gherkin juice. Then I pour this mixture onto the warm potatoes. They should be soaked until they cool down to room temperature.

Meanwhile I sliced the radishes and chopped the gherkins finely.

One hard boiled egg chopped into small pieces.

Here comes the cream mixture, 100g sour cream, 100mg mayonaisse and 2 tablespoons grated horseradish. Once the potato salad is cold enough, have a taste. Now you can adjust the salt, I don't put any salt in the beginning because the veggie stock can be very salty. So add the cream mixture, egg, radishes and gherkins. It is almost done now. Leave your precious potato salad to rest in the fridge overnight. Don't touch it!!

Now, the next day before you serve, chop the parsley and mix it in. Transfer everything into a nice clean bowl and sprinkle more parsley on top, just for fun.

Now your ultimate potato salad is ready!

We had guests today to share ours. Too bad the pictures came out not so good, I don't snap well under pressure !..haha.

Little P and his parents came to visit. It was lovely! The little guy can speak a few words now and he knows us by names.

Precious little thing!