Kartoffelsalat (German Potato Salad)
A tangy, warm Bavarian-style potato salad dressed with a bacon-vinegar vinaigrette and mustard instead of mayonnaise. Served warm, it is the classic accompaniment to bratwurst and grilled meats.
Ingredients
- 2 lbs waxy potatoes (Yukon Gold or red), scrubbed
- 2 tsp kosher salt (for boiling)
- 2 tbsp vegetable oil or neutral oil
- 1 small yellow onion, finely diced
- 1/2 cup low-sodium vegetable broth
- 1/4 cup white wine vinegar (or apple cider vinegar)
- 2 tsp Dijon mustard
- 1 tsp granulated sugar
- 1/2 tsp kosher salt (for dressing)
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh chives (or flat-leaf parsley), thinly sliced
Instructions
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1
Place 2 lbs scrubbed waxy potatoes (Yukon Gold or red) in a large pot and cover with cold water by 1 inch. Add 2 tsp kosher salt (for boiling) and bring to a boil. Reduce heat and simmer until pierced easily with a fork, about 15-20 minutes.
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2
Drain and let cool 5 minutes. Peel if desired, then slice into 1/4-inch rounds and place in a large bowl.
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3
While potatoes cook, heat 2 tbsp vegetable oil or neutral oil in a skillet over medium heat. Add 1 small finely diced yellow onion and cook until softened, about 5 minutes.
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4
Add 1/2 cup low-sodium vegetable broth, 1/4 cup white wine vinegar (or apple cider vinegar), 2 tsp Dijon mustard, 1 tsp granulated sugar, 1/2 tsp kosher salt (for dressing), and 1/2 tsp freshly ground black pepper to the skillet. Stir and simmer 1 minute.
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5
Pour the warm dressing over the potatoes immediately. Toss gently to coat without breaking the slices. The potatoes will absorb the dressing as they cool.
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6
Rest at least 5 minutes, taste and adjust seasoning. Garnish with 2 tbsp thinly sliced fresh chives (or flat-leaf parsley) and serve warm or at room temperature.