Entree: Germany – Saxony – Sächsischer Kartoffelsalat (Warm Saxon-style potato salad dressed with hot savory broth, vinegar, onions, and bacon)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 20 min

Total 50 min

Ingredients

- 2 lb (900 g) waxy potatoes (Yukon Gold or similar), peeled if desired and boiled until just tender
- 6 oz (170 g) smoked bacon or diced pork belly
- 1 medium onion, finely chopped (about 150 g)
- 2 tbsp (30 ml) unsalted butter or bacon fat
- 3 tbsp (45 ml) white wine vinegar
- 1 1/2 cups (360 ml) hot beef or vegetable broth
- 1 tsp (5 g) Dijon or German-style mustard
- 1 tsp (5 g) granulated sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley
- 2 scallions, thinly sliced (optional) (about 20 g)

Instructions

1. Cook and slice potatoes: Boil whole potatoes in salted water until just tender, drain, cool slightly, then slice into 1/4-inch (6 mm) rounds and set aside in a warm bowl.
2. Render bacon and soften onion: In a skillet over medium heat, cook diced bacon until fat is rendered and pieces are crisp, 6–8 minutes. Remove most of the crisped bacon pieces and reserve. Add butter or use bacon fat and sauté the chopped onion in the rendered fat until soft and translucent, about 5 minutes.
3. Build the dressing: Stir mustard and sugar into the onion, then add vinegar to deglaze the skillet, scraping up browned bits. Pour in the hot broth and bring to a simmer. Taste and season with salt and pepper.
4. Combine while warm: Pour the hot broth-onion mixture over the warm sliced potatoes, add the reserved crisp bacon, and gently toss to coat. Add chopped parsley and sliced scallions if using.
5. Rest and serve: Let the salad rest for 10–20 minutes at room temperature so the potatoes absorb the dressing. Serve lukewarm or at room temperature, adjusting salt and pepper before plating.