German Potato Salad Kartoffelsalat
A tangy Bavarian-style warm potato salad dressed with a savory bacon vinaigrette made from cider vinegar, mustard, and rendered bacon fat. Unlike the mayonnaise-based American version, this classic German salad is served warm and is wonderfully light.
Warm Bavarian potato salad tossed in a tangy bacon and cider vinegar dressing.
Nutrition per serving
Ingredients
Main
Dressing
Garnish
Instructions
Boil the Potatoes
Place the whole unpeeled potatoes in a large pot of cold salted water and bring to a boil. Cook for 20 to 25 minutes until tender when pierced with a knife but not falling apart. Drain and allow to cool just enough to handle, then peel and slice into 5mm rounds while still warm.
Render the Bacon and Onions
Cook the bacon lardons in a large skillet over medium heat until the fat has rendered and the bacon is golden and crispy. Add the diced red onion to the bacon fat and cook for 3 minutes until softened. Do not drain the fat as it is the base of the dressing.
Make the Warm Dressing
Remove the skillet from heat and carefully add the apple cider vinegar and mustard to the bacon and onions, scraping up any browned bits. Add 3 tablespoons of warm water and stir to combine. Season with salt and a generous amount of freshly cracked black pepper.
Dress and Serve
Pour the warm bacon dressing immediately over the sliced warm potatoes and gently toss to coat, being careful not to break the potato slices. Let the salad sit for 5 minutes to absorb the dressing. Scatter fresh chives over the top and serve warm or at room temperature.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.