Kartoffelsalat

By Thom7747

Most German potato salad (kartoffelsalat) is made with warm, bacon dressing and is also served warm. I say most, because I understand that in parts of Northern Germany, they do make their potato salad with mayonnaise similar to what we generally serve in America. There are slight regional variations throughout the rest of Germany, but the recipe given here covers the basics.

Ingredients

• 3 Lbs. of Small Redskin Potatoes
• 1/4 Lb. of Bacon cut into 1/4 inch strips
• 1 Bunch of Green Onions or one medium onion finely chopped
• 6 eggs boiled for 15 minutes and cooled in water
• 1/2 Cup vinegar
• 3 tablespoons Sugar
• 1 tablespoon Mustard Seed (optional)
• 2 Tablespoons Flour
• 1 Teaspoon Salt
• Pepper to taste
• Fresh Chopped Parsley (optional)

Preparation

Step 1

1. Boil the potatoes for approximately 20 minutes until they can be pierced with a fork. Drain them and cool them in cold water so that you can peel them with a sharp knife. Cut them into bite-sized slices.

2. Carefully peel the eggs and cut them into about eight wedges

3. Trim the scallions and chop them ¼ inch thick crosswise.

4. Render the bacon in a skillet or saucepan until crisp and remove the pieces with a slotted spoon.

5. Add the mustard seed and the scallions and cook until they are slightly wilted.

6. Next, add the flour to the pan and stir with a wooden spoon to form a light roux.

7. Add the sugar, the vinegar and about a half a cup of water to form a thin, runny sauce. Adjust to taste with the salt and pepper.

8. In a large bowl, add the potatoes, the bacon and the egg wedges.

9. Pour the warm dressing over the contents and gently mix them together

10. Serve the potato salad while it is still warm. It goes well with a variety of pork and chicken dishes or simply add some of the many wursts that Germany is famous for.