Cooking Lucid
Kartoffelsalat
Southern German warm potato salad with a tangy vinegar-mustard dressing and crispy bacon. The essential accompaniment to Wiener Schnitzel and every Bavarian Brotzeit.
Prep 20 min
Cook 25 min
Total 45 min
Serves 6
Ingredients
Step 1 — Cook the potatoes
- 2 lbs waxy potatoes (Yukon Gold or red)
- 1 tbsp salt (for boiling water)
Step 2 — Make the dressing
- 6 slices bacon (diced)
- 1 medium onion (finely diced)
- ½ cup beef or chicken broth
- ¼ cup white wine vinegar
- 2 tbsp Dijon mustard
- 2 tbsp vegetable oil
- 1 tsp sugar
- Salt and pepper
- 3 tbsp fresh chives (chopped)
Instructions
- 1
Boil the potatoes
Boil whole potatoes in salted water until tender, 20–25 minutes. Drain, peel while warm, and slice ¼ inch thick.
- 2
Make the warm dressing
Fry bacon until crisp; remove and set aside. Sauté onion in bacon fat until soft. Add broth, vinegar, mustard, oil, and sugar. Bring to a simmer.
- 3
Dress and serve
Pour warm dressing over sliced potatoes and fold gently — potatoes should absorb the liquid. Season with salt and pepper. Top with bacon and chives. Serve warm or at room temperature.
Nutrition per serving: 220 cal · 6g protein · 28g carbs · 10g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
