Authentic German Kartoffelsalat

Ingredients

Potatoes

2 pounds, waxy variety, peeled and diced

Bacon

4 slices, chopped

Onion

1 medium, finely chopped

Fresh parsley

1/4 cup, chopped (for garnish)

Apple cider vinegar

1/4 cup

Dijon mustard

2 tablespoons

Sugar

1 teaspoon

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Vegetable broth

1/2 cup

Instructions

1. Begin by boiling the diced potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
2. In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels, leaving the drippings in the pan.
3. Add the finely chopped onion to the skillet with the bacon drippings and sauté until translucent, about 3-4 minutes.
4. In a small bowl, whisk together the apple cider vinegar, vegetable broth, Dijon mustard, sugar, salt, and pepper to create the dressing.
5. In a large bowl, combine the warm potatoes and sautéed onions. Pour the dressing over the top and gently toss to coat the potatoes evenly.
6. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. This dish can also be enjoyed warm.
7. Before serving, sprinkle with the crispy bacon and fresh parsley. Adjust seasoning if needed, and enjoy your Kartoffelsalat!