German Potato Salad (Kartoffelsalat)
70% authentic · German
While not strictly macaroni salad, this German Kartoffelsalat is a popular, hearty, and flavorful salad often served warm or at room temperature, featuring a tangy vinegar-based dressing. It offers a regional twist on the concept of a classic cold salad.
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Ingredients
- Waxy potatoes2 pounds, peeled and sliced 1/4-inch thick
- Bacon6 slices, chopped
- Yellow onion1/2 cup, finely chopped
- Apple cider vinegar1/2 cup
- Chicken broth or water1/4 cup
- Sugar1 tablespoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Fresh parsley1/4 cup, chopped
Steps
- 1
Boil potato slices in salted water until tender, about 10-15 minutes. Drain well.
- 2
While potatoes are cooking, fry bacon in a skillet until crisp. Remove bacon, leaving about 2 tablespoons of bacon fat in the skillet.
- 3
Add chopped onion to the bacon fat and sauté until softened, about 5 minutes.
- 4
Whisk in apple cider vinegar, chicken broth (or water), sugar, salt, and pepper into the skillet with the onions. Bring to a simmer and cook for 2 minutes.
- 5
In a large bowl, gently combine the warm potatoes with the dressing. Add the crispy bacon and chopped parsley. Toss to coat.
- 6
Serve warm or at room temperature.
