German Potato Salad Kartoffelsalat
Experience the irresistible blend of savory and tangy flavors with German Potato Salad (Kartoffelsalat), a classic dish that’s as comforting as it is versatile. This warm potato salad features tender, waxy potatoes perfectly complemented by crisp bacon, sweet sautéed onions, and a zesty dressing made with apple cider vinegar, chicken broth, and Dijon mustard. The bacon drippings infuse every bite with smoky richness, while fresh parsley and chives add bright, herbaceous notes. Unlike traditional mayonnaise-based potato salads, this authentic German version offers a lighter, vibrant twist that’s perfect for picnics, barbecues, or hearty family dinners. Ready in just 35 minutes, this gluten-free dish is best served warm or at room temperature, making it a standout side for any occasion!
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Recipe Information
Ingredients
- 2 pounds waxy potatoes (Yukon Gold or red-skinned)
- 6 slices thick-cut bacon
- 1 medium yellow onion
- 0.3333 cup apple cider vinegar
- 0.5 cup chicken broth
- 2 tablespoons granulated sugar
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons chives, chopped
Instructions
Scrub the potatoes and place them in a large pot. Cover with cold water and bring to a boil. Cook for 15–20 minutes or until the potatoes are tender when pierced with a fork but not falling apart.
Drain the potatoes and let them cool just enough to handle. Peel the potatoes (optional) and slice them into 1/4-inch rounds or bite-sized pieces. Set aside in a large mixing bowl.
In a skillet over medium heat, cook the bacon until crisp. Remove the bacon from the skillet and set it on a paper towel-lined plate. Once cool, crumble the bacon into small pieces. Reserve 2 tablespoons of bacon drippings in the skillet.
Finely chop the onion. Add the chopped onion to the skillet with the bacon drippings and sauté over medium heat until softened and translucent, about 3–4 minutes.
Add the apple cider vinegar, chicken broth, sugar, Dijon mustard, salt, and pepper to the skillet. Stir and simmer for 2–3 minutes to create a warm dressing.
Pour the warm dressing over the sliced potatoes in the mixing bowl. Gently toss to coat the potatoes evenly, being careful not to break them apart.
Add the crumbled bacon, chopped parsley, and chopped chives to the salad. Gently fold everything together to combine.
Taste and adjust seasoning if needed. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 4220 mg | 183% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 37.7 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4466 mg | 95% | |
*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.
