Authentic German Potato Salad (Kartoffelsalat) – Served Warm with Bacon

Hi there, food lover! 👋 Ready to bring a touch of Germany to your table? 🇩🇪🥔 Today, we’re making the beloved Authentic German Potato Salad (Kartoffelsalat) – Served Warm with Bacon — a dish that’s as comforting as it is flavorful. This traditional recipe is a staple at family gatherings, biergartens, and cozy kitchens across Germany. It’s hearty, tangy, and perfectly balanced with smoky bacon — the kind of dish that keeps everyone coming back for seconds. 🥓✨

Unlike the creamy American version, this German potato salad is served warm, tossed in a savory-sweet dressing made from bacon drippings, vinegar, and mustard. Each tender potato slice soaks up that flavorful dressing, creating a symphony of tastes — salty, tangy, and just a hint of sweetness. It’s perfect alongside schnitzel, sausages, roast meats, or even as a stand-alone meal with a crusty roll.

So, grab your potatoes and your skillet — and let’s bring some Gemütlichkeit (that warm, cozy feeling) into your kitchen. One bite, and you’ll understand why this dish has been loved for generations. ❤️🍽️

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🥣 Ingredients

For the Salad:

• 2 pounds (900g) waxy potatoes (Yukon Gold or red potatoes)
• 6 slices thick-cut bacon
• 1 small onion, finely chopped
• ¾ cup chicken broth
• 3 tablespoons apple cider vinegar (or white wine vinegar)
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar (adjust to taste)
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

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👩‍🍳 Step-by-Step Directions

1. Cook the Potatoes
   Place the potatoes in a large pot, cover with cold water, and bring to a boil. Cook for about 15–20 minutes, until fork-tender but not mushy. Drain, cool slightly, and peel while still warm. Slice into ¼-inch rounds.
2. Cook the Bacon
   In a large skillet, cook the bacon over medium heat until crisp. Remove bacon, crumble, and set aside — but keep 2–3 tablespoons of the bacon drippings in the skillet for flavor. 🥓
3. Sauté the Onions
   Add chopped onions to the skillet and cook in the bacon drippings for 3–4 minutes until translucent and golden.
4. Make the Dressing
   Stir in the chicken broth, vinegar, mustard, and sugar. Bring to a gentle simmer, scraping up all the flavorful bits from the pan. Taste and adjust salt, pepper, or vinegar as needed — the balance should be tangy yet slightly sweet.
5. Combine and Toss
   Gently add the warm sliced potatoes to the skillet. Stir carefully so they soak up the dressing without breaking apart. Add the crumbled bacon and sprinkle with fresh parsley.
6. Serve Warm
   Serve immediately while still warm — the best way to enjoy the full flavor and texture of the dressing.

This salad pairs beautifully with schnitzel, bratwurst, or grilled meats — and tastes even better the next day once the flavors have melded. Guten Appetit! 🇩🇪🍺

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🍽️ Nutritional Information

⏰ Prep Time: 15 minutes
🔥 Cooking Time: 30 minutes
⏳ Total Time: 45 minutes
⚡ Calories per serving: 280
🍽️ Servings: 6

Estimated per serving:

• Calories: 280
• Carbohydrates: 27g
• Protein: 6g
• Fat: 16g
• Fiber: 3g
• Sodium: 540mg

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Bon appétit and happy cooking! 👩🍳🍽️