Whole30 Kartoffelsalat (German Potato Salad)
Experience the hearty comfort of Whole30 Kartoffelsalat, a healthier twist on the classic German potato salad. This vibrant dish features tender Yukon Gold potatoes, smoky thick-cut bacon, and a tangy dressing crafted from apple cider vinegar, Dijon mustard, and Whole30-compliant chicken broth. The caramelized onions add depth of flavor, while fresh parsley brightens every bite. Perfectly suited for warm servings, this Whole30-friendly recipe skips the mayo yet delivers incredible creaminess and bold taste, making it ideal for a wholesome side dish or potluck favorite. Ready in just 40 minutes, this nutrient-packed recipe celebrates traditional flavors while aligning with clean eating goals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds small Yukon Gold potatoes
- 6 slices thick-cut bacon
- 1 medium yellow onion, finely chopped
- 0.5 cup apple cider vinegar
- 0.5 cup Whole30 compliant chicken broth
- 2 tablespoons Dijon mustard (Whole30 compliant)
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by scrubbing the potatoes clean under running water. Place the whole potatoes in a large pot and cover them with water. Add a pinch of salt and bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium and let the potatoes simmer for about 15 minutes, or until they are tender but not falling apart. You can check doneness by piercing them with a fork; it should slide in easily.
While the potatoes are cooking, heat a large skillet over medium heat and cook the bacon slices until crispy. Remove the bacon from the skillet and place on a paper towel-lined plate to drain excess fat. Once cooled, chop the bacon into small pieces.
In the same skillet with bacon fat, add the finely chopped onion and sauté over medium heat until it becomes translucent and begins to brown, about 5 minutes.
Add the apple cider vinegar, chicken broth, and Dijon mustard to the onions, stirring to combine. Allow the mixture to simmer and reduce for about 3 minutes, stirring occasionally. Season with salt and black pepper.
Once the potatoes are cooked, drain them and let them cool slightly. Once they are cool enough to handle, slice them into 1/4-inch thick rounds or bite-sized pieces according to your preference.
In a large mixing bowl, gently combine the warm potatoes with the bacon pieces, sautéed onion mixture, and chopped parsley, tossing everything delicately to avoid breaking the potatoes.
Taste the salad and adjust seasoning with additional salt and pepper if needed. Serve warm or at room temperature for best flavor.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 177.4 g | 65% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 13.5 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4883 mg | 104% | |
*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.
