Description
This Authentic German Potato Salad (Kartoffelsalat) features tender waxy potatoes tossed in a warm tangy dressing made from bacon drippings, white wine vinegar, Dijon mustard, and sautéed onions. Garnished with crispy bacon and fresh parsley, this traditional recipe offers a comforting blend of smoky, savory, and slightly sweet flavors, served warm or at room temperature.
Ingredients
Scale
Potatoes
- 2 lbs waxy potatoes (like Yukon Gold)
Bacon and Dressing
- 6 slices bacon
- 1 small onion, finely chopped
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the Potatoes: Boil the waxy potatoes in salted water until they become tender, about 15-20 minutes. Drain thoroughly, let them cool slightly to handle, then peel off the skins and slice the potatoes into thin rounds to prepare for the dressing.
- Cook the Bacon: In a skillet over medium heat, fry the bacon slices until crispy and golden brown. Remove the bacon from the pan and set aside on a paper towel to drain. Reserve the bacon drippings in the pan. Once cooled, crumble the bacon into small pieces.
- Make the Dressing: Using the same skillet with the bacon drippings, add the finely chopped onion and sauté for 2-3 minutes until softened and fragrant. Stir in the white wine vinegar, water, Dijon mustard, sugar, salt, and black pepper. Bring the mixture to a gentle simmer and cook for another 2-3 minutes to meld the flavors together.
- Combine: Pour the hot dressing evenly over the sliced potatoes in a large bowl. Gently toss the potatoes to fully coat them in the flavorful dressing while they are still warm, allowing the potatoes to absorb the dressing thoroughly.
- Finish: Fold in the crumbled bacon and sprinkle with the fresh chopped parsley as garnish. Serve the potato salad warm or at room temperature for the best flavor and texture.
Notes
- Use waxy potatoes like Yukon Gold for best texture—they hold their shape better than starchy potatoes.
- You can adjust the sugar and vinegar quantities to taste for a more tangy or sweeter dressing.
- Allowing the potatoes to absorb the dressing while warm enhances the flavor penetration.
- This salad is traditionally served warm or at room temperature, not cold.
- For a milder onion flavor, rinse the chopped onion in cold water before sautéing.
