Kartoffelsalat (German Potato Salad)

Servings: 10-12

 

 

 

Ingredients:

 

6 cups sliced new potatoes, skin on

 

12 slices bacon, diced into approximately 1” squares*

 

1 cup diced onion

 

1 teaspoon salt

 

 

Dressing:

 

1/2 cup apple cider vinegar

 

1/4 cup cold water

 

2+ Tablespoons Turbinado sugar, to taste

 

1/4 teaspoon freshly ground white pepper

 

1 1/2 teaspoons celery seeds

 

1 Tablespoon Meille’s mustard

 

 

Garnish:

 

2 Tablespoon chopped fresh parsley

 

 

 

Process:

 

Clean potatoes.

 

Place potatoes in a large saucepan

 

Add enough cold water to cover potatoes with 1” of water.

 

Bring the water to a boil.

 

Boil potatoes until they are fork tender, test after 8 -18 minutes. The actual time will depend on the size of the potatoes.

 

Drain the potatoes and reserve.

 

When the potatoes are cool, use a sharp knife to pull the peel away. Discard peel. Slice potatoes thinly and reserve in a large bowl.

 

Fry bacon in a single layer in a large skillet over medium-high heat until crisp.

 

Remove bacon from the skillet and reserve.

 

Drain all but 2 Tablespoons of the bacon grease .from the skillet.

 

Place the skillet over medium heat.

 

Add the onions to the skillet, sprinkle with salt, and saute until translucent and soft.

 

Whisk together the vinegar, water, sugar, pepper, celery seeds, and mustard.

 

When the onions are ready, add the dressing.

 

Bring to a boil.

 

Remove a small portion on a spoon. Allow to cool. Taste. Add sugar if necessary. The acidity of the apple vinegar and personal preference will dictate the appropriate amount of sugar. Taste again.

 

Pour dressing over the potatoes.

 

Toss to coat the potatoes. Do not stir as this will break the slices.

 

Allow the potatoes to rest on the counter for 30 minutes to absorb dressing.

 

Add bacon. Toss to mix.

 

If desired, briefly warm before plating. Else it can be served at room temperature. This type of dish should not be served cold.

 

Place in the serving bowl. Garnish, if desired.

 

Serve.

 

 

* It is easiest to use kitchen shears, snipping each strip in half lengthwise and then snipping off the pieces.  Note: Kartoffelsalat would be a preferred alternative to American Potato Salad at a small bar as American Potato Salad has mayonnaise, which cannot be left at room temperature for extended periods of time.