Authentic Warm German Potato Salad

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🇩🇪🥔 Authentic Warm German Potato Salad (Kartoffelsalat)

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total: ~30 minutes

⭐ Ingredients

  • 2 lbs (900 g) yellow or red potatoes, unpeeled
  • 6 slices bacon, diced
  • 1 small onion, finely chopped
  • ⅓ cup apple cider vinegar
  • ½ cup chicken broth (or vegetable broth)
  • 1 tbsp Dijon mustard
  • 1–2 tbsp sugar (to balance acidity; adjust to taste)
  • ½ tsp salt
  • ½ tsp black pepper
  • 2–3 tbsp fresh parsley, chopped
  • Optional:
    • 1–2 tbsp vegetable oil (for extra richness)
    • 1–2 tbsp bacon drippings saved from the pan

🥣 Instructions

1. Cook the potatoes

  • Place whole potatoes (unpeeled) in a pot of salted water.
  • Bring to a boil and cook until fork-tender, about 15 minutes.
  • Drain, cool slightly, peel if desired, and slice into ¼-inch (0.5 cm) rounds.
    (Slice while still warm — they absorb dressing better.)

2. Cook the bacon

  • In a large skillet, cook diced bacon over medium heat until crisp.
  • Remove bacon with a slotted spoon; keep 2–3 tbsp of the drippings in the pan.

3. Make the warm dressing

In the bacon drippings, add:

  • Onion, cook 2–3 minutes until soft.
  • Add vinegar, broth, mustard, sugar, salt, and pepper.

Bring to a simmer and whisk for 1 minute.
Taste: it should be tangy-sweet with some depth — adjust sugar or vinegar as needed.

4. Combine everything

  • Place warm sliced potatoes in a large bowl.
  • Pour dressing over the potatoes.
  • Add crispy bacon.
  • Gently toss (potatoes will break a little — that’s normal).

5. Finish & serve

  • Sprinkle generously with fresh parsley.
  • Serve warm or room temperature (traditional), but it’s good cold too.

🍽️ Tips for Authentic German Flavor

  • Don’t chill before serving — it’s meant to be warm and slightly saucy.
  • Use waxy potatoes (Yukon Gold, red potatoes) so they don’t fall apart.
  • Add 1 tbsp bacon fat for a richer, German-style taste.
  • Southern Germany versions add diced pickles and a bit of pickle juice.

🔄 Variations

Southern German Style:

  • Add ½ cup diced pickles and 1–2 tbsp pickle brine.

Northern German Style:

  • Add 2–3 tbsp mayonnaise at the end (served chilled).

Herb Style:

  • Add chives or dill.

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