Kartoffelsalat mit Speck ~ German Potato Salad

By christoph

Traditional salad just like Oma used to make. Easy recipe with tips on cooking the potatoes for an authentic German salad.

Ingredients

• 2 pounds small Yukon Gold potatoes boiled whole
• 2 tbsp oil
• 2-3 strips bacon small diced
• 1 medium onion finely diced
• 1 cup beef broth
• 1/3 cup white wine vinegar
• salt & pepper to taste
• 1 bunch of chives chopped and garnish

Preparation

Step 1

Wash potatoes and place whole and unpeeled in a large pan of water. Boil until fork tender, 30 – 40 minutes, time will depend on size of potatoes.
Drain potatoes and allow to cool until safe to handle. Peel boiled potatoes with a paring knife. Slice cooled potatoes in ¼ slices and place in a large heat resistant bowl.
Cut the bacon into small cubes.
Peel onion and finely dice.
Heat the oil in a large skillet. Add bacon and cook until beginning to crisp, then add onions and continue cooking until onions are translucent. Add broth and vinegar and stir, heat until mixture begins to bubble.

Pour hot marinade over the potatoes and toss to mix. Allow the potato salad to stand at room temperature for at least 1 hour to absorb the marinade. Strain off an excess marinade.
Season with salt and pepper and mix well.
Reserve some long chives for garnish, and cut the remainder into small pieces. Mix the chives in the salad and taste. Season with salt and pepper as needed.
Serve salad at room temperature.
Cooks Notes
Cooking the potatoes whole and then peeling them is key to this dish. It creates a different texture than the usual peel, cut, and boil that allows the marinade to absorb in to the potatoes.



For a traditional German meal serve the room temperature salad with some steamed wieners or bratwurst, that's it! Genießen!