Description
This Authentic German Potato Salad (Kartoffelsalat) is a traditional recipe featuring tender waxy potatoes tossed in a warm tangy dressing made with bacon drippings, white wine vinegar, and Dijon mustard. Enhanced with crispy bacon, sautéed onions, and fresh parsley, this comforting side dish is perfect for family dinners or festive gatherings, served warm or at room temperature.
Ingredients
Scale
Potatoes
- 2 lbs waxy potatoes (like Yukon Gold)
Bacon and Dressing
- 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
Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the Potatoes: Boil the waxy potatoes in salted water until they are tender, about 15 to 20 minutes. Drain the potatoes and let them cool slightly before peeling. Slice the peeled potatoes into thin rounds to prepare for dressing.
- Cook the Bacon: In a skillet over medium heat, cook the bacon slices until they become crispy. Remove the bacon and set it aside on a paper towel to drain excess grease. Leave the bacon drippings in the skillet as they will be used for the dressing. Once cooled, crumble the bacon into small pieces.
- Make the Dressing: Using the same skillet with the bacon drippings, add the finely chopped onion and sauté for 2 to 3 minutes until softened and translucent. Add white wine vinegar, water, Dijon mustard, sugar, salt, and black pepper to the pan. Bring the mixture to a simmer and cook for an additional 2 to 3 minutes to meld the flavors.
- Combine: Pour the hot dressing over the sliced potatoes and gently toss to coat evenly. Allow the potatoes to absorb the warm dressing, enhancing their flavor and texture.
- Finish: Stir in the crumbled bacon pieces and garnish with freshly chopped parsley. Serve the salad warm or at room temperature for best flavor.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for best texture and to avoid mushiness.
- The salad can be served warm or at room temperature; avoid refrigerating as it may harden the potatoes.
- Adjust the amount of sugar and vinegar to taste depending on your preferred balance of sweetness and acidity.
- For a vegetarian variation, omit the bacon and use vegetable oil instead of bacon drippings.
- This salad is best eaten fresh but can be made a few hours ahead and kept covered at room temperature.
