Equipment
Ingredients
Potatoes
- 1000 g waxy potatoes, whole, unpeeled
Bacon Vinaigrette
- 150 g thick-cut bacon, diced
- 1 yellow onion, finely diced
- 120 ml chicken broth, warm
- 60 ml apple cider vinegar
- 15 g dijon mustard
- 10 g white sugar
- 5 g fine sea salt
- 2 g black pepper, freshly cracked
Garnish
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 199 kcal
- Protein
- 8 g
- Carbohydrates
- 26 g
- Fat
- 8 g
- Fiber
- 5 g
- Sugar
- 3 g
- Sodium
- 859 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 0 mg
- Potassium
- 812 mg
- Calcium
- 67 mg
- Iron
- 6.3 mg
- Magnesium
- 48 mg
- Phosphorus
- 103 mg
- Zinc
- 0.8 mg
- Vitamin A
- 8 mcg
- Vitamin C
- 23 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 28 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 1.15 mg
- Riboflavin
- 0.21 mg
- Niacin
- 4.1 mg
- Folate
- 46 mcg
- Water
- 191 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the whole, unpeeled potatoes in a large pot and cover with generously salted cold water. Bring to a boil at 100 degrees Celsius or 212 degrees Fahrenheit, then reduce heat and simmer until the potatoes are easily pierced with a fork but not falling apart.
Drain the potatoes into a colander. Let them sit just until they are cool enough to handle safely, about 5 minutes. Peel the skins off while they are still warm, then slice them into 5 millimeter thick rounds directly into a large mixing bowl.
In a large skillet over medium heat, fry the diced bacon until crisp and the fat has completely rendered. Use a slotted spoon to transfer the crispy bacon bits to a paper towel lined plate. Leave the bacon fat in the skillet.
Add the finely diced onions to the hot bacon fat remaining in the skillet. Saute until they are softened and translucent.
Whisk the chicken broth, apple cider vinegar, dijon mustard, sugar, salt, and black pepper into the skillet with the onions. Bring the mixture to a gentle simmer at 90 degrees Celsius or 195 degrees Fahrenheit, cooking briefly to meld the flavors.
Pour the hot dressing over the warm sliced potatoes. Toss very gently from the bottom up to avoid breaking the potato slices. Let the salad rest undisturbed so the potatoes can absorb the liquid and flavors.
Just before serving, gently fold the reserved crispy bacon and fresh chopped parsley into the potato salad. Serve warm or at room temperature.
Chef's Notes
- Choosing the right potato is critical. Waxy potatoes hold their shape and provide the requisite creamy bite. Avoid starchy russets entirely for this application.
- The hallmark of an authentic Southern German potato salad is the temperature and timing. Dressing warm potatoes with a hot liquid forces the escaping steam to be replaced by the rich, tangy vinaigrette.
- Do not be alarmed if the dressing looks like too much liquid at first. The potatoes will act like sponges over the 15-minute resting period, turning the loose broth mixture into a slightly thickened, creamy glaze.
- If preparing this a day in advance, the potatoes will continue to soak up moisture in the refrigerator. Before serving, revive the texture by gently warming the salad and folding in 30 to 60 milliliters of hot broth.
Storage
Refrigerator: 3 days — Store in an airtight container. The flavors will deepen overnight.
Reheating: Reheat gently in a skillet over low heat or in the microwave. Add a splash of warm chicken broth if the salad seems dry.
Troubleshooting
Dressing pools at the bottom of the bowl leaving potatoes dry and flavorless
Cause: Potatoes were allowed to cool completely before the dressing was added, closing off the starches
Fix: Gently reheat the entire salad in a wide skillet over low heat, adding a small splash of extra broth. Stir minimally until the liquid thickens and coats the potatoes
Prevention: Coordinate timing to ensure hot dressing is poured over warm, freshly sliced potatoes
Potatoes crumble and turn into mush when mixed
Cause: Using starchy baking potatoes instead of waxy potatoes, or overboiling
Fix: Cannot be fixed texturally, but it will still taste delicious as a rustic, chunky mashed potato side
Prevention: Always select waxy varieties like Yukon Gold or red potatoes, and check for doneness strictly at the 15 minute mark
Cultural Context
Originating in the southern regions of Germany, particularly Bavaria and Swabia, Kartoffelsalat is traditionally dressed with a hot mixture of meat broth, oil, and vinegar rather than the mayonnaise-based dressings favored in Northern Germany and America. It is a quintessential side dish at Oktoberfest celebrations, perfectly designed to cut through the richness of heavy meats like schnitzel, roasted pork knuckle, or bratwurst.
