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German Kartoffelsalat Recipe

German · Side dish · 40 min total

A warm, tangy German potato salad made with vinegar, bacon, and onions, perfect as a side dish for hearty meals.

Ingredients

• 2 pounds waxy potatoes (such as Yukon Gold or red potatoes)
• 6 slices bacon, chopped
• 1 medium onion, finely chopped
• 1/4 cup apple cider vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon Dijon mustard
• 1/2 cup chicken or vegetable broth, warm
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain and let cool slightly, then peel and slice into 1/4-inch rounds.
2. While potatoes cook, cook bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of drippings in the skillet.
3. Add onion to the skillet with bacon drippings and cook over medium heat until softened, about 3-4 minutes.
4. Stir in vinegar, oil, mustard, and warm broth. Bring to a simmer, then remove from heat.
5. Place sliced potatoes in a large bowl. Pour the warm dressing over potatoes and gently toss to coat. Add bacon and parsley, and season with salt and pepper. Toss again.
6. Let stand for 10 minutes to allow flavors to meld. Serve warm or at room temperature.

Tips

• For best texture, use waxy potatoes that hold their shape after cooking.
• This salad can be made a day ahead; reheat gently before serving.
• Adjust vinegar to taste for more or less tanginess.

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