Cook and Scale
German Kartoffelsalat
6 servings · 40 min total
Warm sliced potatoes tossed in a tangy vinegar-mustard dressing with crisp bacon and onion. The classic no-mayo German potato salad.
Ingredients
- 1 kg potato, waxy
- 150 g bacon, diced
- 1 onion, finely chopped
- 2 dl vegetable stock, hot
- 3 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp vegetable oil
- 1 tsp white sugar
- 3 tbsp fresh chives, chopped
- salt to taste
- black pepper to taste
Contains: Celery, Mustard
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
- 3.
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.
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.