German Potato Salad - Kartoffelsalat

By At Home Cooking Adventure

Ingredients

2 1/4 pounds (1 kg) red potatoes
4 oz (120g) bacon (, diced, optional)
1 small yellow onion (about 2oz - 60g) (, finely diced)
1/2 cup (120g) low-sodium beef or vegetable broth (, warm)
3 tbsp (45ml) white wine vinegar (or apple cider vinegar)
3 tbsp (45g) sunflower oil
1 tsp (5g) Dijon mustard
1 tsp (5g) sugar
Salt and freshly ground black pepper (, to taste)
2 tbsp fresh parsley (, chopped)

Prep Time15mins
Cook Time20mins
Servings6

Instructions

Boil unpeeled potatoes in salted water until just tender (about 2025 minutes depending on size).

A knife should go through with slight resistance. Drain and let them cool until just warm enough to handle.

Peel the potatoes while still warm (the skins should slip off easily) and slice them into thin rounds. Place them in a large mixing bowl.

In a small pan, cook the bacon until crisp.

Remove the bacon and add the onion.

Sauté the diced onion until just soft but not browned.

Add warm broth, vinegar, mustard, sugar, oil, salt, and pepper.

Simmer for 12 minutes to meld the flavors.

Pour the warm dressing over the warm sliced potatoes. Gently fold with a spatula or spoon, try not to break the slices. Let it sit for at least 30 minutes so the potatoes absorb the dressing.

Add the chopped herbs and bacon, and adjust seasoning.

Serve slightly warm or at room temperature.