Kartoffelsalat
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The Tale of Kartoffelsalat
Story updated
German potato salad varies by region: a vinegar-and-broth-based version dominates in the south, while a creamier, mayonnaise-based style is more common in the north. Potatoes became a German dietary staple by the 18th and 19th centuries, and kartoffelsalat grew out of that shift into everyday cooking.
Ingredients
Scale:· 6 servings
- 2.5 lbs waxy potatoes
- 6 oz bacon, diced
- 1 onion, finely diced
- 1/2 cup beef or vegetable stock
- 3 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp sugar
- 2 tbsp chopped chives
Instructions
- 1Boil potatoes until tender, then peel while still warm and slice.
- 2Render bacon until crisp, then sauté onion in the rendered fat.
- 3Whisk stock, vinegar, mustard, and sugar together and add to the pan, warming through.
- 4Pour the warm dressing and bacon over the sliced potatoes.
- 5Toss gently to combine, letting the potatoes absorb the dressing.
- 6Sprinkle with chives and serve warm or at room temperature.
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