Kartoffelsalat Warm German Potato Salad
Indulge in the comforting flavors of *Kartoffelsalat Warm German Potato Salad*, a classic dish that’s perfect for any occasion. This warm potato salad combines tender Yukon Gold potatoes, crispy bacon, and a tangy-sweet dressing made with apple cider vinegar, Dijon mustard, and a hint of sugar, all brought together with the richness of sautéed onions. The addition of fresh parsley adds a pop of color and freshness, while the warm preparation ensures the flavors are melded beautifully. Serve it alongside grilled sausages, roast pork, or as a hearty stand-alone side dish. Ready in just 40 minutes, this authentic German recipe is a must-try for lovers of savory comfort food with a European twist. Keywords: warm German potato salad, German potato recipe, kartoffelsalat, bacon potato salad, authentic German side dish.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 8 slices Bacon
- 1 medium Yellow onion
- 0.25 cup Apple cider vinegar
- 2 tablespoons Granulated sugar
- 2 teaspoons Dijon mustard
- 0.5 cup Chicken stock
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse and scrub the potatoes to remove any dirt. Slice them into 1/4-inch thick rounds, leaving the skins on for texture.
Place the potato slices in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes until they are just tender when pierced with a fork, about 10-12 minutes. Be careful not to overcook them.
While the potatoes are cooking, fry the bacon in a large skillet over medium heat until it is crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain. Reserve the bacon grease in the skillet.
Crumble the cooled bacon into small pieces and set aside.
Finely dice the yellow onion. In the same skillet with the reserved bacon grease, add the onion and sauté over medium heat until softened and translucent, about 4-5 minutes.
Add the apple cider vinegar, sugar, Dijon mustard, and chicken stock to the skillet with the onions. Stir to combine and bring the mixture to a gentle simmer. Cook for 2-3 minutes, allowing the flavors to meld.
Drain the cooked potatoes and carefully transfer them to a large mixing bowl.
Pour the warm dressing over the potatoes. Gently toss to coat the potatoes evenly. Be careful not to break the potato slices.
Add the crumbled bacon, chopped fresh parsley, salt, and black pepper to the bowl. Toss everything together gently to combine.
Serve the potato salad warm. Taste and adjust seasonings if necessary before serving. This dish pairs perfectly with grilled sausages or roast pork.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 3800 mg | 165% | |
| Total Carbohydrate | 198.1 g | 72% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 36.6 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 183 mg | 14% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4402 mg | 94% | |
*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.
