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warm German potato salad with bits of bacon and chives in a wide horizontal shot in a white serving bowl on a wooden table, glistening dressing catching the light, natural light, shallow depth of field, landscape orientation

Kartoffelsalat

Warm sliced potatoes mixed with a tasty broth-and-vinegar dressing and bacon.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb waxy potatoes
  • 4 oz bacon diced
  • 1 onion diced
  • 1/2 cup beef broth
  • 3 tbsp white wine vinegar
  • 1 tbsp mustard
  • 1 tsp sugar
  • 2 tbsp chopped chives

Method
 

  1. Boil the potatoes until tender, then peel while warm and slice into rounds.
  2. Fry the bacon until crisp, add the onion, and cook until soft.
  3. Whisk in the broth, vinegar, mustard, and sugar and bring to a quick simmer.
  4. Pour the warm dressing over the potato slices and gently fold so they soak it up.
  5. Let it sit 10 minutes, then finish with chives and serve warm or at room temperature.

Notes

This one is best warm, when the potatoes drink up all that tangy dressing.