➤ by Oma Gerhild Fulson
This Confetti Salad, aka Konfettisalat, comes out of one of my very old, falling-apart, out-of-print German cookbooks.
In fact, where I first found the recipe, I wondered at its name "Konfettisalat", thinking it must be a typo. It sounded too English. But no, it's German, all right.
I'm thinking this most likely stems from the northern part of Germany since it uses mayonnaise in its dressing.
I'm also thinking that it would be a yummy variation to make it Southern German style, without the mayonnaise, but using a more vinaigrette-type dressing. It would be similar to this one. I'll need to look into that.
Since this German potato salad contains meat, it becomes a nice light lunch, all by itself. Not much more is needed to be served with this.
You could always omit the meat and serve the salad alongside some wurst or burgers.
This is one of those best salad recipes that's so easy to change up. There are so many variations on this recipe, as is evident by "googling".
If one starts with the basic (it's really just a cold German potato salad recipe), and adds a bit of this and a bit of that, it becomes a brand new recipe for potato salad that is so pretty to look at.
For the one pictured above, I added sliced radishes as well. Then, because hubby loves pickles in his salad, I included a bit of pickle juice to give a bit of a kick. Wunderbar!
Even though my original recipe calls for 2 green peppers, I prefer to use one red and one yellow.
You could substitute one orange and one green. I think that this salad for Christmas would have one red and one green pepper. How pretty!
The original recipe calls for condensed milk. Since I rarely have that on hand, I substitute cream (whichever I have, 5%, or 10%, or 18%, or even whipping cream).
My Mutti, on the other hand, always had condensed milk at home, a very German thing for her, for her coffee.
Try this next time you're asked to bring something to a buffet. It looks so pretty and tastes so good.
Just make sure you keep it cold, since it does have the meat and mayo in it. Put your dish into a bed of ice to keep it cold. Looks pretty and is functional as well.
Pork hocks and sauerkraut, a favorite of my Opa, is a real traditional German food. This version of Eisbein is a classic in northern Germany, not to be confused with Schweinshaxe from the southern par…
Make this chicken fricassee recipe and you'll think you're back in Oma's kitchen. German comfort food. Originally just a 'leftover' meal, now it graces the best restaurant menus.
Oma's TOP 10 German foods that will have you thinking you're back in your Omas kitchen in Germany. Cooking and baking together, but best of all, making memories!
* * * * *