Salad: Germany – Kartoffelsalat (Warm Potato Salad)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 24 min

Total 49 min

Ingredients

- 2 lb (900 g) small waxy potatoes (Yukon Gold or red), scrubbed
- 6 oz (170 g) bacon, diced
- 1 medium yellow onion, thinly sliced
- 1/3 cup (80 ml) apple cider vinegar
- 1/4 cup (60 ml) dry white wine
- 1/2 cup (120 ml) low-sodium chicken stock
- 2 tbsp (30 ml) bacon drippings or neutral vegetable oil
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 2 tbsp (6 g) chopped fresh chives or green onion greens

Instructions

1. Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer until just tender when pierced with a knife, about 15–20 minutes depending on size. Drain and let cool slightly until you can handle them; while still warm, peel if desired and slice into 1/4–1/2-inch (6–12 mm) rounds or bite-sized chunks. Transfer to a large, warm mixing bowl.
2. In a large skillet over medium heat, cook diced bacon until crisp, about 6–8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving drippings in the skillet. If drippings are scant, add 2 tbsp (30 ml) bacon drippings or vegetable oil to total about 2 tbsp (30 ml).
3. Add the thinly sliced onion to the hot skillet and sauté in the bacon fat over medium heat until softened and beginning to brown, about 6–8 minutes.
4. Stir in the apple cider vinegar and dry white wine to deglaze the pan, scraping up browned bits. Let the liquid reduce for 1–2 minutes.
5. Add the chicken stock, Dijon mustard, and granulated sugar to the skillet. Whisk until smooth and bring to a gentle simmer; cook 2–3 minutes more to meld flavors. Taste and season with 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper, adjusting as needed.
6. Pour the hot dressing and onions over the warm sliced potatoes. Gently toss to coat, taking care not to break the potato pieces. Stir in the crisp bacon, reserving a little bacon for garnish if desired.
7. Fold in chopped parsley and chives. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if more tang is desired.
8. Serve the potato salad warm or at just-warm room temperature so it absorbs the dressing; it pairs well with rich braised dishes.