Description
This traditional German potato salad (Kartoffelsalat) features tender potatoes, crisp bacon, and a tangy, warm vinegar-based dressing. It’s a perfect side dish for any occasion, bringing rich flavors and an authentic taste of Germany.
Ingredients
Scale
- 2 lbs waxy potatoes (like Yukon Gold)
- 6 slices bacon
- 1 small onion, finely chopped
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Cook the Potatoes: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly, then peel and slice them into thin rounds.
- Cook the Bacon: In a skillet, cook the bacon over medium heat until crispy. Remove the bacon from the pan and set aside, leaving the bacon drippings in the pan. Crumble the bacon when it cools.
- Make the Dressing: In the same skillet with the bacon drippings, add the chopped onion and sauté for 2-3 minutes until softened. Add the vinegar, water, mustard, sugar, salt, and pepper. Bring to a simmer and cook for another 2-3 minutes.
- Combine: Pour the hot dressing over the sliced potatoes and gently toss to coat. Let the potatoes absorb the dressing while still warm.
- Finish: Stir in the crumbled bacon and garnish with fresh parsley. Serve warm or at room temperature.
Notes
- For the best results, use waxy potatoes, as they hold their shape well when boiled.
- This salad is typically served warm, but it can also be served at room temperature if preferred.
- Adjust the sweetness or tanginess of the dressing by adding more sugar or vinegar, depending on taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Salad
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 serving (1/6 of the recipe)
- Calories: 230
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg