Kartoffelsalat (German Potato Salad)

  • Total time - 40 minutes
  • Prep time - 15 minutes
  • Cooking time - 25 minutes
  • Servings: 4
  • Country: Germany
A rich German potato salad with slices of bacon and sprinkled with fresh parsley.

This salad is best made with waxy potatoes, such as 'g' or 'u', which hold their shape well. The key is the dressing, which is mixed into the warm potatoes to allow them to absorb it and become tender. Don't be afraid to be generous with the dressing; the potatoes will only take what they need.

Ingredients

Ingredients for the Salad

  • 750 g potatoes (waxy, type A/B)
  • 1 piece red or sweet onion, finely chopped
  • 100 g smoked bacon (speck), diced small
  • 3 tablespoons fresh parsley, chopped
  • to taste salt and black pepper

Ingredients for the Dressing

  • 100 ml beef or vegetable broth
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive or sunflower oil
  • 1 teaspoon dijon mustard

Instructions

Step 1: Cooking the Potatoes

Thoroughly wash the potatoes and boil them in their skins in salted water until tender (about 20-25 minutes).

While still warm, peel the potatoes and slice them into thin rounds. Place them in a large bowl and lightly season with salt and pepper.

Step 2: Preparing the Dressing

In a small bowl, whisk together the warm broth, vinegar, oil, and mustard. Mix well until the ingredients are combined. The dressing should be liquid and homogenous.

Step 3: Mixing the Salad

In a pan over medium heat, cook the diced bacon until crispy. Add the chopped onion and sauté until it softens.

Pour the dressing over the warm potato slices and gently toss to coat all the potatoes. Add the bacon and onion, and the chopped parsley, and gently mix again.

Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve warm or at room temperature.