Kartoffelsalat (German Potato Salad) Recipe

From Dorothy McNett's Recipe Book.

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Kartoffelsalat (German Potato Salad)

From Dorothy McNett's recipes at www.dorothymcnett.com. Southern Germany (Bavaria) potato salads usually do not use mayonnaise, and can be served warm. This is also known as Erdapfelsalat in Bavaria.

2 pounds potatoes, scrubbed but unpeeled
4-5 slices bacon, cooked and crumbled
3/4 cup beef or chicken broth, heated
1 small onion, finely minced
1/3 cup oil (sunflower or olive, etc. and can use some of the bacon fat too if desired)
1/4 cup white wine vinegar
2 tablespoons brown mustard, or Dijon
1 tablespoon raw sugar or honey
salt and pepper as desired
snipped parsley or chives, as desired

Scrub and cook the potatoes in their "jackets" until done and allow to cool enough to handle. (Cook in a glass batter bowl with a glass or ceramic lid, no water added, for about 8 - 10 minutes or until tender when pierced with a fork. Or, cook them in boiling water on the stove until tender) When cool enough to handle, you can peel them if desired or just cut them in half and then cut into thick slices. Place them in a large salad bowl and toss in the hot broth, the minced onion and the crumbled bacon. In a glass measuring cup, whisk the oil, vinegar, mustard, sugar, salt and pepper and toss into the potatoes. Garnish with snipped parsley or chives and serve.

Recipe created 2016-09-26.

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