Dinner · 40 min · german

Warmer Kartoffelsalat — Warm German Potato Salad

This is the kind of German dinner you’ll make on repeat — waxy potatoes and bacon, 40 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Waxy potatoes
• 6 slices Bacon
• 1 Yellow onion
• 0.5 cup White wine vinegar
• 0.5 cup Chicken broth
• 2 tsp Dijon mustard
• 1 tsp Sugar
• 0.25 cup Fresh chives

Steps

1. Simmer the whole, unpeeled potatoes in salted water until just tender — a knife should slide in with a little resistance. Waxy potatoes hold their shape; starchy ones turn to mush.
2. Render the chopped bacon in a pot until crisp, then scoop it out and soften the diced onion in the drippings. Stir in the vinegar, broth, mustard, sugar, salt, and pepper and bring to a bare simmer.
3. Peel the warm potatoes — the skins slip right off — and slice them 1/4-inch thick directly into the hot dressing. Warm potatoes drink up dressing; cold ones just wear it.
4. Fold gently and let the salad sit 15 minutes off the heat, stirring once. The slices should glisten, not swim.
5. Shower with the crisped bacon and snipped chives. Serve warm or at room temperature — never ice-cold, which mutes the vinegar brightness.

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