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kartoffelsalat recipe

Warm German Potato Salad with Bacon

A traditional German potato salad featuring warm potatoes, crispy bacon, and a tangy vinegar dressing, perfect as a side dish for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: German
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 15 small boiled potatoes
  • 1 medium onion chopped fine
  • 1/2 cup chopped celery
  • 1/4 cup potato water reserved from boiling
  • 1 tablespoon flour
  • 1/4 pound bacon cooked crisply and drained
  • 1/2 cup vinegar
  • 1/4 cup sugar
  • salt and pepper to taste
  • hard-boiled eggs optional

Method
 

  1. Boil the potatoes until tender but firm, about 15-20 minutes. Reserve 1/4 cup of the potato water.
  2. Cook the bacon in a pan until crispy. Remove bacon, but leave the drippings in the pan.
  3. In the bacon drippings, sauté the chopped onion and celery for 1 minute until softened.
  4. Stir in the flour and cook for 30 seconds, then gradually whisk in vinegar, potato water, and sugar. Bring to a simmer and stir until thickened. Season with salt and pepper.
  5. Drain the potatoes and slice them into bite-sized pieces while still warm. Place in a large bowl.
  6. Crumble the cooked bacon over the potatoes.
  7. Pour the hot dressing over the potatoes and bacon.
  8. Gently toss to coat all pieces evenly.
  9. If using, fold in chopped hard-boiled eggs.
  10. Serve warm, or let sit for a few hours to allow flavors to meld.

Notes

Use waxy potatoes like Yukon Golds to hold their shape, and don't skip the potato water for a clingy dressing.