Warmer Kartoffelsalat Hot Potato Salad
Savor the comforting flavors of Germany with this Warmer Kartoffelsalat, a traditional hot potato salad that’s a perfect balance of tangy, savory, and hearty. Made with tender Yukon Gold potatoes, crispy thick-cut bacon, and sautéed onions, this dish is elevated with a warm, zesty dressing featuring apple cider vinegar, Dijon mustard, and a hint of sweetness. The freshly chopped parsley adds a burst of color and freshness to every bite. Ready in just 40 minutes, this warm potato salad is an excellent choice for weeknight dinners, potlucks, or as a flavorful side for hearty mains. Serve it fresh and warm for an authentic taste of German cuisine! Keywords: hot German potato salad, warm potato salad, Kartoffelsalat recipe, traditional side dish.
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Recipe Information
Ingredients
- 2 lb Yukon Gold potatoes
- 6 slices Thick-cut bacon
- 1 medium Yellow onion
- 0.25 cup Apple cider vinegar
- 0.5 cup Low-sodium chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp Granulated sugar
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley
Instructions
Scrub the Yukon Gold potatoes and place them in a large pot. Cover with cold water and add a pinch of salt.
Bring the pot to a boil, then reduce the heat to a simmer. Cook the potatoes for 15-20 minutes or until fork-tender.
While the potatoes cook, prepare the bacon by slicing it into small strips. Cook the pieces in a skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate, leaving the bacon drippings in the pan.
Finely chop the yellow onion and add it to the skillet with the bacon drippings. Sauté the onions for 3-4 minutes until soft and translucent.
Stir in the apple cider vinegar, chicken broth, Dijon mustard, granulated sugar, salt, and black pepper. Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the dressing slightly thickens.
Drain the cooked potatoes and let them cool for 5 minutes. Peel them if desired, then slice them into 1/4-inch thick rounds or bite-sized pieces.
Place the sliced potatoes into a large bowl and pour the warm dressing over them. Add the cooked bacon pieces and toss gently to coat the potatoes with the dressing.
Finely chop the fresh parsley and sprinkle it over the potato salad. Gently mix again to combine.
Serve the potato salad warm, either as a side dish or on its own.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 4099 mg | 178% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 24.2 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4243 mg | 90% | |
*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.
