Teresa's Recipes
German Kartoffelsalat
Delve into the heart of Germany with this delightful Kartoffelsalat, a traditional potato salad that balances the earthy flavors of boiled potatoes with the savory richness of crispy bacon. Tossed in a tangy mustard dressing that perfectly complements the sweetness of the onions, this salad is a must-try whether served warm or chilled. Historically, Kartoffelsalat varies by region, with some versions including vinegar while others may be cream-based, but this recipe stays true to the classic flavors that have made it a beloved staple at German gatherings.
Ingredients
- 2 pounds, waxy variety (such as Yukon Gold), peeled and sliced Potatoes
- 6 slices, cooked until crispy and crumbled Bacon
- 1 medium, finely chopped Onion
- 1/4 cup Apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/2 cup Vegetable broth
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1/2 teaspoon, freshly ground Black pepper
- 1/4 cup, chopped, for garnish Fresh parsley
Dietary Notes
- Servings: 6
- Dish Type: Side Dish
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 220
- Fat: 10g
- Carbs: 30g
- Protein: 5g
- Sodium: 300mg
- Sugar: 1g
Instructions
- Begin by placing the peeled and sliced potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and allow to cool slightly.
- In a large bowl, combine the warm potatoes, crumbled bacon, and chopped onion, ensuring the potatoes are still warm to absorb the dressing.
- In a separate small bowl, whisk together the apple cider vinegar, vegetable broth, Dijon mustard, sugar, salt, and freshly ground black pepper until well combined.
- Pour the dressing over the potato mixture and gently toss to coat everything evenly. Be careful not to break up the potatoes too much.
- Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld beautifully.
- Before serving, sprinkle with fresh parsley for a burst of color and flavor.
Tips
- For added flavor, consider adding diced pickles or capers to the salad.
- This potato salad can be served warm or cold, making it versatile for any season.
- If you prefer a creamier version, you can stir in a dollop of mayonnaise or sour cream to the dressing.