Family Favorite Potato Salad German Kartoffelsalat
Indulge in the comforting flavors of Family Favorite Potato Salad German Kartoffelsalat, a rustic and hearty dish that’s perfect for any gathering. This authentic German-style potato salad features tender slices of waxy potatoes, infused with the rich, smoky essence of crispy bacon and a tangy-sweet dressing made with apple cider vinegar, Dijon mustard, and a touch of sugar. Sautéed onions add a savory depth, while fresh parsley and optional chives brighten the dish with vibrant color and flavor. Unlike classic mayo-based potato salads, this version is served warm or at room temperature, making it an ideal side dish for picnics, potlucks, or casual weeknight dinners. Easy to prepare in just 40 minutes, this traditional recipe is sure to become a crowd-pleasing favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Waxy potatoes (e.g., Yukon Gold or red potatoes)
- 2 teaspoons Salt
- 6 slices Thick-cut bacon
- 1 medium (finely chopped) Yellow onion
- 0.33 cup Apple cider vinegar
- 2 tablespoons Granulated sugar
- 2 teaspoons Dijon mustard
- 0.5 cup Chicken or vegetable broth
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
- 2 tablespoons Chives (optional, for garnish)
Instructions
Wash the potatoes thoroughly and slice them into 1/4-inch thick rounds, leaving the skin on for extra texture if desired.
Place the sliced potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water and bring it to a boil over medium-high heat.
Reduce the heat and simmer the potatoes for 10-12 minutes, or until they are fork-tender. Drain the water and allow the potatoes to cool slightly in the pot.
While the potatoes cook, heat a large skillet over medium heat and cook the bacon until crispy. Remove the bacon from the skillet, crumble it into small pieces, and set it aside. Reserve 3 tablespoons of the bacon fat in the skillet.
To the skillet with bacon fat, add the finely chopped onion. Sauté over medium heat until the onion is soft and translucent, about 3-4 minutes.
Reduce the heat to low and stir in the apple cider vinegar, sugar, Dijon mustard, chicken or vegetable broth, black pepper, and remaining 1 teaspoon of salt. Simmer the mixture for 3 minutes until slightly reduced.
Add the warm potatoes to the skillet with the dressing. Gently toss them to ensure the dressing coats all the potato slices.
Sprinkle the crumbled bacon and chopped parsley over the potatoes. Gently toss everything together one last time to combine.
Taste the salad and adjust seasoning with additional vinegar, salt, or pepper if needed.
Serve the potato salad warm or at room temperature, garnished with chopped chives if desired. Enjoy!
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 6740 mg | 293% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 37.8 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 4033 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
