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Germany, Europe · Kartoffelsalat (German Potato Salad)

Elote Kartoffelsalat with Charred Corn, Lime and Chilli (German × Mexican)

German technique of seasoning warm potatoes first, here with lime and red onion, crossed with Mexican street-corn elote: charred corn, chilli-lime cream and crumbled cheese.

ServingsServes 2
Total cooking time33 min
DifficultyEasy

Method

  1. Put the potatoes, skins on, in a 18 cm pot with cold water and part of the salt. Bring to the boil on high heat, turn down to medium heat and cook for , until a knife slides in gently. Drain and let them steam dry for 1 to 2 minutes.

    Add in this stepWaxy potatoes 400 gSalt 0.9 tsp

    high heat→medium heat

  2. Meanwhile, melt the butter in a 22 cm frying pan over high heat and spread the corn in a single layer. Leave it alone for , without stirring, so it chars in spots, then stir in half the chilli powder. Corn can pop, so keep a lid half over the pan.

    Add in this stepButter 10 gSweetcorn kernels (drained if tinned; thawed and patted dry if frozen) 120 gChilli powder ¼ tsp

    high heat

  3. Peel the potatoes while hot, cut into 2 cm chunks and put them in a bowl. Straight away add half the lime juice, the finely chopped red onion and the remaining salt and toss gently; warm potatoes soak up the tang right to the centre. Leave to cool for about 10 minutes.

    Add in this stepLime (juice) ½Red onion 40 gSalt 0.4 tsp

  4. In a small bowl, mix the mayonnaise, sour cream, remaining lime juice, remaining chilli powder and finely chopped jalapeño into a dressing.

    Add in this stepMayonnaise 2 tbspSour cream 2 tbspLime (juice) ½Chilli powder ¼ tspJalapeño, deseeded 1

  5. Add the dressing and charred corn to the potatoes and fold gently. Pile into a dish, crumble the feta over, scatter with coriander and add a little extra chilli powder if you like.

    Add in this stepFeta (or cotija) 40 gCoriander (cilantro) 6 g

Cook's tip

Let the potatoes cool before adding the dressing so the mayonnaise doesn't split. If you don't like heat, leave out the jalapeño and use smoked paprika. Swap the coriander for parsley or spring onions if you prefer.

Cooking it at camp

At the campsite, grill whole corn cobs and slice off the kernels; it tastes even better. Boil the potatoes at home, toss them with the lime and onion and carry them in a cooler below 5 °C, then mix the dressing on site. On hot days, eat within 2 hours.