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Germany, Europe · Kartoffelsalat (German Potato Salad)

Crushed Kartoffelsalat Toast with Jammy Egg and Pickles

Tangy German potato salad roughly crushed with a fork, piled onto butter-toasted sourdough and crowned with a runny-yolked jammy egg: a brunch-café open toast.

ServingsServes 2
Total cooking time27 min
DifficultyEasy
About servingsJammy eggs have a yolk that is not fully set. For pregnant women, young children and older people, boil the eggs for 9 minutes until hard.

Method

  1. Peel the potatoes, cut into 2 cm chunks and put them 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 easily.

    Add in this stepPotatoes (peeled weight) 300 gSalt ¾ tsp

    high heat→medium heat

  2. Bring plenty of water to the boil in a small 16 cm pot, turn down to medium heat, lower in the eggs gently with a ladle and cook for . Move them straight into cold water to cool, then peel. You'll have soft, jammy, just-runny yolks.

    Add in this stepEggs, at room temperature 2

    medium heat

  3. Finely chop the shallot and put it in a small pan with the stock, vinegar, mustard, the rest of the salt and the pepper. Bring to the boil on medium heat and cook for to make a warm dressing.

    Add in this stepShallot (or onion) 30 gVegetable stock 60 mlWhite wine vinegar 4 tspMedium-hot mustard 1 tspSalt ½ tspBlack pepper 1 pinch

    medium heat

  4. Drain the potatoes, let them steam for 1 minute and crush them roughly with a fork, leaving some chunks for texture. Mix in the hot dressing, the oil, the chopped pickles and most of the chives, and leave for 5 minutes to soak in.

    Add in this stepSunflower oil (or olive oil) 2 tbspSmall dill pickles (gherkins) 2Chives 5.6 g

  5. Melt the butter in a 26 cm frying pan over medium heat and toast the bread for per side, until golden and crisp (×2 means toast in 2 batches).

    Add in this stepButter 10 gSourdough slices, 1.5 cm thick 2

    medium heat

  6. Pile the potato salad high on the toast and top with the eggs, halved. Finish with the remaining chives and a grind of pepper and serve straight away.

    Add in this stepChives 2.4 g

Cook's tip

Eggs straight from the fridge crack easily, so take them out 10 minutes ahead. Make the potato salad ahead and in the morning you only need to toast the bread. Smoked salmon or crisp bacon are great additions.

Cooking it at camp

Make the potato salad at home and carry it in a cooler below 5 °C; at the campsite just boil the eggs on the stove and toast the bread in a cast-iron pan or on a grill. It makes a great camp breakfast.