This is a German Potato Salad or Kartoffelsalat, it’s from the southern part of Germany and made with lots of bacon and a hot broth of vinegar, beef stock, and mustard. Since I was a kid, this has been one of my favorite potato dishes and I love to make it. The bacon, mustard, and vinegar give these potatoes a really bold flavor, perfect for roasted meats and barbeque.
Technically, I believe the potatoes in authentic German Potato Salad are boiled, but I like to brown mine in the bacon fat. I just like the color of the browned potatoes, and your guests know this isn’t your average store bought potato salad.
I always get the good bacon from the deli or meat counter at the grocery store, the packaged bacon just doesn’t have enough flavor and shrinks down to nothing when you fry it. Since the bacon at the deli and the prepackaged stuff is pretty close to the same price anyway, why not get the good stuff?
This is how I make it:
- 2 lbs Red potatoes, leave the skin on, cut into 1-inch cubes
- ½ lbs bacon, cut into 1-inch pieces
- 1 small red onion, diced
- 1 cup Beef Stock
- ½ cup White Wine Vinegar
- 3 Tablespoons Course Ground Mustard
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 2 Scallions, chopped
- ½ cup Dill or Parsley, chopped
-Place diced onion, vinegar, mustard, salt, and pepper in a bowl, mix to combine. Do this first to give the vinegar time to slightly pickle the raw onion
-Sauté the bacon in a large skillet, when browned, transfer the bacon to paper towels to drain, save 3 tablespoons of fat and discard the rest
-Put the 1 inch cubed potatoes into the skillet over medium-high heat, cover, brown on all sides
-Once potatoes are nicely browned, reduce heat to medium, add beef stock, and boil uncovered until stock is reduced and fully absorbed, about 4-5 minutes
-Remove from heat, add onion mixture, stir to coat the potatoes evenly
-Taste, adjust seasonings if necessary
-Add dill or parsley and chopped scallions, stir to incorporate