German Kartoffelsalat

Method

1. 1
   • potato 1 kg

   Boil the potatoes — Boil the potatoes whole in their skins for 18-20 minutes until tender. Drain, cool slightly, then peel and slice while still warm.

   ⏱20 min
2. 2
   • bacon 150 g
   • onion 1

   Fry the bacon — Meanwhile, fry the bacon in a pan until crisp, about 6-8 minutes, then add the onion and cook for 2 more minutes.

   ⏱8 min
3. 3
   • potato 1 kg
   • bacon 150 g
   • onion 1
   • vegetable stock 2 dl
   • apple cider vinegar 3 tbsp
   • Dijon mustard 1 tbsp
   • vegetable oil 1 tbsp
   • white sugar 1 tsp

   Dress the potatoes — Whisk the hot vegetable stock with the vinegar, mustard, oil, and sugar. Pour over the warm sliced potatoes along with the bacon and onion.

4. 4
   • potato 1 kg
   • fresh chives 3 tbsp
   • salt to taste
   • black pepper to taste

   Rest and serve — Toss gently to combine, season with salt and pepper, and let sit for 15 minutes so the potatoes absorb the dressing. Scatter with chives and serve warm or at room temperature.