Recipes|Featured Main
German Potato Salad
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT60M45 Minutes
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Yield:4-6 servings
Ingredients
- 2 pounds medium red or Yukon potatoes (about 9)
- 2 tablespoons salt
- 6 strips of bacon
- ¾ cup chopped onion
- 1 tablespoon flour
- 1 tablespoon brown sugar
- 1 ½ tablespoons mustard (Dijon, whole grain or brown)
- ¾ cup water (or chicken broth)
- ⅓ cup vinegar (apple cider, distilled, red or white wine)
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped parsley or chives
- 907.18g medium red or Yukon potatoes (about 9)
- 25.56g salt
- 6 strips of bacon
- 177.44ml chopped onion
- 12.78g flour
- 12.78g brown sugar
- 19.17g mustard (Dijon, whole grain or brown)
- 177.44ml water (or chicken broth)
- 78.86ml vinegar (apple cider, distilled, red or white wine)
- 8.52g salt
- 1.07g black pepper
- 25.56g chopped parsley or chives
As authentic as it gets, this warm potato salad (or Kartoffelsalat) is from Germany. Packed with flavor, this dish is a perfect pairing with sausages, schnitzel or meatballs.
Preparation
STEP 1
Place potatoes in a large pot and cover with cold water. Add 2 tablespoons salt. Bring to a boil and then simmer uncovered until potatoes are just fork tender, about 20 minutes. Drain and allow to steam dry for about 10 minutes.
STEP 2
Cut bacon into 1/4-inch pieces and fry in a pan until crispy. Remove bacon, leaving the fat in the pan. Add onion to pan and cook until translucent. Add flour and whisk for one minute. Add sugar, mustard, water, vinegar, remaining salt and pepper and bring to a boil. Boil for one minute, remove from heat and allow to cool slightly.
STEP 3
Cut cooked potatoes into thick slices and place in a large bowl. Add cooked bacon and warm sauce and stir gently to coat. Taste and adjust seasoning with salt or pepper.
STEP 4
Garnish with chopped parsley or chives and serve warm or at room temperature.