Warm German Potato Salad 1

This Warm German Potato Salad has the faint tang of apple cider vinegar, is loaded with bits of bacon and is the perfect companion to serve along with pork chops. It’s also great at a cookout when served with hot dogs and hamburgers, too. Traditionally served warm, this dish is known as “kartoffelsalat” in German where it is commonly found in the southern regions of Germany.

Ingredients:

  • 2 1/2 to 3 pounds clean red potatoes
  • 1 tablespoon salt
  • Cold water
  • Bacon, 12 ounce package
  • 1 medium onion, chopped
  • 1/4 cup flour
  • 3 cups water
  • 1 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon dried parsley
  • Salt and pepper to taste

Warm German Potato Salad 6

First, we will put the potatoes and 1 tablespoon of salt into a large pot and add enough cold water to cover the potatoes. Cover and cook on high until boiling and then reduce the heat so it is still boiling but not boiling over.

Warm German Potato Salad 7

Cook the potatoes until an inserted knife goes in with very little resistance. When done, remove from the water and set aside until cool enough to handle safely.

Warm German Potato Salad 8

When cool enough to handle, peel off the skin, slice in half lengthwise and then slice into 1/4 inch slices. Put the potato slices into a bowl and cover; set aside.

Warm German Potato Salad 2

Next, cut the bacon into small pieces and fry in a large frying pan. Fry until very crisp and remove the bacon with a slotted spoon to a paper towel lined plate to drain any excess fat. Carefully pour off all but about 2 tablespoons of bacon grease in the frying pan into a used can to cool off before you throw it away. Never pour bacon grease down your drain to prevent clogging up your drain pipe. (If you are like me, you have a mason jar full of collected bacon grease in your refrigerator to use for making awesome fried potatoes!) Return the frying pan with the 2 tablespoons of bacon grease back to the stove.

Warm German Potato Salad 3

Next, over medium heat, add the chopped onion and using a spatula or wooden spoon, scrape the bits of bacon off the bottom of the pan. Continue sautéing the onions until they are just tender crisp, about 3-5 minutes, and all the golden bacon bits are scraped loose from the pan’s surface.

Warm German Potato Salad 4

Next, sprinkle the flour over the onion and stir over medium heat. Continue stirring and scraping the bottom of the pan until the flour is well mixed with the onion, about 2 minutes.

Warm German Potato Salad 5

Next, we use a whisk and whisk in the 3 cups of water until the mixture thickens. After thickening and still using the whisk, add in the apple cider vinegar, sugar and parsley. Once bubbles start to break to the surface, stop whisking, turn down the heat to low and allow it to simmer for 2-3 minutes. Add the crumbled bacon and gently mix in the potato slices. Add salt and pepper to taste. When thoroughly warmed, it’s ready to serve.   Enjoy!

Warm German Potato Salad 1

 

 

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Warm German Potato Salad
2016-02-20 17:29:58
This Warm German Potato Salad has the faint tang of apple cider vinegar, is loaded with bits of bacon and is the perfect companion to serve along with pork chops. It’s also great at a cookout when served with hot dogs and hamburgers, too. Traditionally served warm, this dish is known as “kartoffelsalat” in German where it is commonly found in the southern regions of Germany.
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Ingredients
  1. • 2 1/2 to 3 pounds clean red potatoes
  2. • 1 tablespoon salt
  3. • Cold water
  4. • Bacon, 12 ounce package
  5. • 1 medium onion, chopped
  6. • 1/4 cup flour
  7. • 3 cups water
  8. • 1 cup apple cider vinegar
  9. • 2 tablespoons sugar
  10. • 1 teaspoon dried parsley
  11. • Salt and pepper to taste
Instructions
  1. First, we will put the potatoes and 1 tablespoon of salt into a large pot and add enough cold water to cover the potatoes. Cover and cook on high until boiling and then reduce the heat so it is still boiling but not boiling over.
  2. Cook the potatoes until an inserted knife goes in with very little resistance. When done, remove from the water and set aside until cool enough to handle safely.
  3. When cool enough to handle, peel off the skin, slice in half lengthwise and then slice into 1/4 inch slices. Put the potato slices into a bowl and cover; set aside.
  4. Next, cut the bacon into small pieces and fry in a large frying pan. Fry until very crisp and remove the bacon with a slotted spoon to a paper towel lined plate to drain any excess fat. Carefully pour off all but about 2 tablespoons of bacon grease in the frying pan into a used can to cool off before you throw it away. Never pour bacon grease down your drain to prevent clogging up your drain pipe. (If you are like me, you have a mason jar full of collected bacon grease in your refrigerator to use for making awesome fried potatoes!) Return the frying pan with the 2 tablespoons of bacon grease back to the stove.
  5. Next, over medium heat, add the chopped onion and using a spatula or wooden spoon, scrape the bits of bacon off the bottom of the pan. Continue sautéing the onions until they are just tender crisp, about 3-5 minutes, and all the golden bacon bits are scraped loose from the pan’s surface.
  6. Next, sprinkle the flour over the onion and stir over medium heat. Continue stirring and scraping the bottom of the pan until the flour is well mixed with the onion, about 2 minutes.
  7. Next, we use a whisk and whisk in the 3 cups of water until the mixture thickens. After thickening and still using the whisk, add in the apple cider vinegar, sugar and parsley. Once bubbles start to break to the surface, stop whisking, turn down the heat to low and allow it to simmer for 2-3 minutes. Add the crumbled bacon and gently mix in the potato slices. Add salt and pepper to taste. When thoroughly warmed, it’s ready to serve. Enjoy!
By Fay
Tasteful Eats http://tastefuleats.com/
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