American · Main · Easy
Kartoffelsalat
Germany's vinegar based potato salad, served warm with bacon and mustard. No mayo in sight.
The whole recipe in 60 seconds
Kartoffelsalat, in 5 ideas
- Slice the potatoes while warm, they absorb the dressing better.
- Waxy potatoes hold their shape, floury ones fall apart.
- The dressing should be sharp and bacony.
- Serve it warm or at room temperature, never cold.
- It keeps 3 days and the flavor improves.
What you need
Ingredients
- 1kg waxy potatoes
- 150g bacon, diced
- 1 onion, finely diced
- 100ml white wine vinegar
- 100ml warm broth
- 2 tbsp mustard
- 2 tbsp oil
- 1 tbsp sugar
- Chives, chopped
How to make it
Directions
- Boil the potatoes whole in salted water until just tender, then peel and slice while warm.
- Crisp the bacon in a pan, add the onion and cook until soft.
- Whisk the vinegar, broth, mustard, oil, sugar, salt and pepper into the hot pan.
- Pour the warm dressing over the potatoes and toss gently.
- Rest 20 minutes, scatter chives and serve warm.
Money saver. Waxy potatoes are often sold cheaper in big bags, this salad is the perfect use.