Description
This Authentic German Potato Salad (Kartoffelsalat) features tender waxy potatoes tossed in a tangy warm bacon vinaigrette with sautéed onions and fresh parsley. Unlike creamy American styles, this salad is served warm or at room temperature with a perfect balance of acidity and smoky bacon flavor, making it a traditional and flavorful side dish.
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 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 once 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 white wine vinegar, water, Dijon mustard, sugar, salt, and pepper. Bring the mixture to a simmer and cook for another 2-3 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 dressing while still warm for better flavor infusion.
- Finish: Stir in the crumbled bacon and garnish with fresh parsley. Serve the potato salad warm or at room temperature for the best taste experience.
Notes
- Using waxy potatoes like Yukon Gold helps the slices hold their shape better and absorb the dressing well.
- Serve this salad warm or at room temperature as it tastes more authentic and flavorful this way.
- Optional: You can adjust the sugar and vinegar to your preferred tanginess level.
- Adding fresh parsley just before serving keeps its flavor bright and fresh.
- For a vegetarian version, omit bacon and sauté onions in olive oil instead.
