German
Kartoffelsalat
Warm potato salad dressed with smoky bacon, mustard, chives, and a tangy stock-vinegar dressing.
6 servings · 30 minutes prep · 25 minutes cook
Ingredients
Main
- 2 1/2 lb waxy potatoes, such as Yukon Gold or German Butterball
- 1 tbsp kosher salt, for boiling water
- 6 oz smoked bacon, diced
- 1 whole yellow onion, finely diced
- 1 cup beef stock
- 1/3 cup white wine vinegar
- 2 tbsp spicy brown mustard
- 1 tsp granulated sugar
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp bacon fat or neutral oil, if the bacon does not render 3 tbsp fat
- 1/3 cup chives
Directions
Method
- Boil the potatoes with the salt until just tender, 20-25 minutes. Drain, peel while warm, and slice 1/4 inch thick.
- Cook the bacon in a large skillet until crisp. Lift out the bacon and leave 3 tbsp rendered fat in the pan, adding the neutral fat only if needed.
- Cook the onion in the hot fat until translucent but not browned, about 3 minutes.
- Add the beef stock, white wine vinegar, mustard, sugar, salt, and black pepper. Bring just to a simmer and taste for a balanced sweet-sour bite.
- Pour the hot dressing over the warm sliced potatoes, add the crisp bacon, and fold gently. Rest for 30 minutes so the potatoes absorb the dressing.
- Fold in the chives and serve warm or at room temperature.
