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Authentic German Potato Salad

Authentic German Potato Salad
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Authentic German Potato Salad, known as “Kartoffelsalat,” is a beloved dish in Germany, especially in the southern regions like Swabia and Bavaria. Unlike its mayonnaise-based American counterpart, this salad features tender potatoes tossed in a warm, tangy dressing made with bacon, onions, vinegar, and mustard. It’s traditionally served warm or at room temperature and pairs wonderfully with dishes like schnitzel, sausages, or roasted meats.

Ingredients

Units Scale
  • 2 1/2 pounds waxy potatoes (such as Yukon Gold or red potatoes)
  • 6 slices bacon, diced
  • 1 medium yellow onion, finely chopped
  • 1/2 cup beef broth
  • 1/4 cup white vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons fresh chives or parsley, chopped (for garnish)

Instructions

  • Cook the Potatoes:

    • Place the unpeeled potatoes in a large pot and cover with cold, salted water.
    • Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
    • Drain the potatoes and set aside until cool enough to handle.

  • Prepare the Dressing:

    • In a large skillet over medium heat, cook the diced bacon until crisp.
    • Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
    • Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
    • Stir in the beef broth, white vinegar, Dijon mustard, sugar, salt, and pepper. Bring the mixture to a simmer, stirring occasionally.

  • Combine Potatoes and Dressing:

    • Peel the cooled potatoes and slice them into ¼-inch thick rounds.
    • Place the sliced potatoes in a large bowl.
    • Pour the warm dressing over the potatoes and gently toss to combine, ensuring the potatoes are well-coated.
    • Let the salad sit for at least 20 minutes to allow the flavors to meld.

  • Finish and Serve:

    • Before serving, gently stir in the cooked bacon and vegetable oil.
    • Adjust seasoning with additional salt and pepper if needed.
    • Garnish with chopped fresh chives or parsley.
    • Serve the salad warm or at room temperature.

Notes

  • Variations: Some regional versions of German potato salad may include ingredients like pickles, hard-boiled eggs, or apples for added flavor and texture.
  • Make-Ahead: This salad can be made a day in advance. Store it in the refrigerator and gently reheat before serving, adding a splash of broth if it appears dry.
  • Serving Suggestions: German potato salad pairs well with grilled sausages, schnitzel, or roasted meats. It’s also a popular side dish at barbecues and picnics.

Nutrition

Find it online: https://www.cookflash.com/authentic-german-potato-salad/