German Kartoffelsalat

Method

1. 1
   • potato1 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
   • bacon150 g
   • onion1

   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
   • potato1 kg
   • bacon150 g
   • onion1
   • vegetable stock2 dl
   • apple cider vinegar3 tbsp
   • Dijon mustard1 tbsp
   • vegetable oil1 tbsp
   • white sugar1 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
   • potato1 kg
   • fresh chives3 tbsp
   • saltto taste
   • black pepperto 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.