German Potato Salad (Kartoffelsalat)

German Potato Salad (Kartoffelsalat)

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German Potato Salad (Kartoffelsalat)

1 1/2 pounds waxy potato like Yukon - the smaller the better
1 1/3 cups onion, finely chopped
2 tablespoons Dijon mustard
1/2 cup plus 2 tablespoons bacon fat + oil to fill
1/2 cup plus 2 tablespoons apple cider vinegar
2 teaspoons salt
2 teaspoons sugar
1/3 cup water
1/2 cup beef or veggie stock
1/2 pound bacon or to taste

Boil the potatoes whole and allow them to cool for 2-5 hours before cutting (it helps the potatoes to develop a waxier structure that helps them hold together). Meanwhile, cook up your bacon, reserving the fat for the dressing, and break into pieces.

When you're ready to assemble, sautee the onions and then add all marinade ingredients to the pan, and cook together for 5-10 minutes to let the flavors mix. Pour over the potatoes, toss just enough to coat, and allow to sit for as long as you can, ideally overnight. 

To see our tips to elevate this salad, look over here...

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