German Potato Salad - Kartoffelsalat
This Kartoffelsalat, German potato salad is perfect for BBQs, picnics, or casual gatherings with friends. It’s the kind of dish you make once and keep coming back to. It is simple, flavorful, and made for sharing under the summer sun.
Ingredients
- 2 1/4 pounds (1 kg) red potatoes
- 4 oz (120g) bacon , diced, optional
- 1 small yellow onion (about 2oz - 60g) , finely diced
- 1/2 cup (120g) low-sodium beef or vegetable broth , warm
- 3 tbsp (45ml) white wine vinegar (or apple cider vinegar)
- 3 tbsp (45g) sunflower oil
- 1 tsp (5g) Dijon mustard
- 1 tsp (5g) sugar
- Salt and freshly ground black pepper , to taste
- 2 tbsp fresh parsley , chopped
Instructions
- Boil unpeeled potatoes in salted water until just tender (about 20–25 minutes depending on size).
- A knife should go through with slight resistance. Drain and let them cool until just warm enough to handle.
- Peel the potatoes while still warm (the skins should slip off easily) and slice them into thin rounds. Place them in a large mixing bowl.
- In a small pan, cook the bacon until crisp.
- Remove the bacon and add the onion.
- Sauté the diced onion until just soft but not browned.
- Add warm broth, vinegar, mustard, sugar, oil, salt, and pepper.
- Simmer for 1–2 minutes to meld the flavors.
- Pour the warm dressing over the warm sliced potatoes. Gently fold with a spatula or spoon, try not to break the slices. Let it sit for at least 30 minutes so the potatoes absorb the dressing.
- Add the chopped herbs and bacon, and adjust seasoning.
- Serve slightly warm or at room temperature.
Nutrition
Serving: 1 serving out of 6Calories: 253kcalCarbohydrates: 30.15gProtein: 5.64gFat: 13.24gSaturated Fat: 1.69gCholesterol: 13.16mgSodium: 345mgPotassium: 857mgFiber: 3.7gSugar: 3.65gVitamin A: 180IUVitamin C: 26.7mgCalcium: 28mgIron: 1.83mg