Baltic Maid

German Warm Potato Salad – Warmer Kartoffelsalat

Posted on | October 12, 2012 | 9 Comments

Fall has arrived. Today, it rained for the first time in this part of California since May I believe. It has been quite a hot and dry summer. With the beginning of fall and colder weather, I tend to cook hearty meals more often. This warm potato salad is comfort food at its best. Warm potatoes mixed with bacon and onion. The dressing completes this salad. This salad is a wonderful alternative to the poato salad made with mayonnaise. It is perfect for this or any other season… :-D

In case you should have any leftovers, this salad tastes also delicious once it cooled.  

German Warm Potato Salad

Ingredients

  • 1 1/4 kg / 2 lb 12 oz potatoes
  • olive oil or other oil
  • 200 g / 7 oz thick bacon, chopped into cubes or strips
  • 1 large onion, chopped
  • 150 ml / 1/2 cup + 2 tbsp meat stock, hot
  • 2 tbsp vinegar (I used apple cider vinegar)
  • 2 tsp mustard
  • 1 tsp sugar or to taste
  • salt, pepper, to taste
  • 1/2 bunch parsley, chopped
  • 1 or 2 tbsp dill, chopped
  • vinegar , mustard

Directions

Wash the potatoes and cook them unpeeled.

In the meantime, heat a little oil in a frying pan and add the bacon and cook it for a little bit. Then add the onions and cook until the bacon is crisp and the onions become translucent. Add the hot meat stock and stir well. Then slowly add the vinegar, mustard, and sugar.

When the potatoes are done, take them out of the water and peel them. Cut them into slices and add them to a bowl. Add the bacon onion mix and combine. Add the herbs and season the salad to taste with salt and pepper. Season to taste with additional vinegar and/or mustard if desired.

Serve warm.

Guten Appetit!

Warmer Kartoffelsalat

Zutaten

  • 1 1/4 kg Kartoffeln
  • Olivenöl oder anderes Öl
  • 200 g Speck, in Würfel oder Streifen geschnitten
  • 1 groβe Zwiebel, klein geschnitten
  • 150 ml Fleischbrühe, heiβ
  • 2 EL Essig (ich habe Apfelessig verwendet)
  • 2 TL Senf
  • 1 TL Zucker oder nach Geschmack
  • Salz, Pfeffer, nach Geschmack
  • 1/2 Bund Petersilie, klein gehackt
  • 1 bis 2 EL Dill, klein gehackt
  • Essig, Senf

Zubereitung

Die Kartoffeln waschen und als Pellkartoffeln kochen.

In der Zwischenzeit, ein wenig Olivenöl in einer Bratpfanne erhitzen und den Speck darin auslassen. Dann die Zwiebelstücke hinzufügen und alles braten bis der Speck knusprig und die Zwiebel glasig geworden ist. Mit der heiβen Fleischbrühe ablöschen und vorsichtig den Essig, Senf und den Zucker unterrühren.  

Wenn die Kartoffeln gar sind, sie aus dem Wasser nehmen, pellen, in Scheiben schneiden und in eine Schüssel geben. Den Zwiebel-Speck-Mix zu den Kartoffeln geben und gut umrühren. Die Kräuter hinzufügen und den Salat mit Salz und Pfeffer abschmecken. Je nach Geschmack kann zusätzlicher Essig und/oder Senf hinzugefügt werden.

Warm servieren.

Guten Appetit!

Source:  slightly adapted from chefkoch.de

Comments

9 Responses to “German Warm Potato Salad – Warmer Kartoffelsalat”

  1. Sharon
    October 13th, 2012 @ 22:13

    Is there a particular kind of potato that’s better or worse for this kind of dish?

  2. BalticMaid
    October 15th, 2012 @ 13:24

    @ Sharon: In the US, I just used regular potatoes for this recipe. In Germany, we differentiate between “festkochend” (the potatoes keep their shape and do not fall apart when they’re cooked) and “mehlig kochend” (they fall apart when being cooked, they become very soft) types of potatoes. If I am not mistaken this is due to the varying starch content in the different types of potatoes. In Germany, I would prefer the “festkochenden” potato types for this recipe. In the US, however, the “festkochend” type is already the most common one. It is rather difficult to find “mehlig kochende” potatoes here, at least I have yet to find some that would fit this description.
    So choose your favourite kind of potato and if you know it doesn’t fall apart when being cooked then they should work just fine.

  3. Erin @ Texanerin Baking
    October 20th, 2012 @ 08:25

    Since you’re answering German potato questions, have you ever seen red potatoes in Germany? I can’t find them anywhere.

    And rain for the first time since May?! Oh my gosh. That would kind of drive me crazy. I like rain. Just not as much as we get here (almost every day in the summer).

  4. BalticMaid
    October 20th, 2012 @ 23:09

    @ Erin: I don’t remember seeing them in Germany but I haven’t lived there for years. The internet, however, has quite a few German recipes that use red potatoes so they seem to be available in some stores somewhere. Not sure this helps. :-P
    I love rain. Tomorrow until Wednesday it is suppose to rain again. The second rain storm since May :-D
    That’s one rainy summer you had there. Sorry. Luckily it isn’t always this bad in Germany.

  5. Mary
    December 1st, 2012 @ 15:21

    This potato salad looks so good! What type of sausage is on the plate? The whole dish is what I want to make. Love your recipes. Thanks for sharing.

  6. BalticMaid
    December 1st, 2012 @ 20:15

    @ Mary: Thank you! I appreciate your comment! :-) The sausage type in the picture is a tradtional German Bratwurst or the mini version of it. These sausages are normally much bigger but you can also buy smaller version of them. Traditionally, you can also serve another type of German sausage with potato salad. It’s called Bockwurst. Links are often very similar to Bockwurst. I hope this helps and that you’ll like the salad. :-)

  7. Lindsay
    February 21st, 2013 @ 02:47

    This was excellent!! Great recipe. I did use only 800 grams of potatoes. But I made the sauce exactly as written. Thanks!

  8. BalticMaid
    February 21st, 2013 @ 21:28

    @ Lindsay: Thank you so much for your feedback. I am glad you enjoyed it. :-)

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