Hot German Potato Salad (Kartoffelsalat)
German Potato Salad is a scrumptious blend of sweet, tangy, and bacony goodness. Tried-and-true heirloom recipe; serve warm or cold.
Servings 8 servings
Calories 195kcal
Equipment
- 1 Colander
Ingredients
- 2 pounds red potatoes any waxy potato will work
- 6 slices thick-cut bacon cut into ¼- to ½-inch pieces
- 1 medium red onion sliced thinly, from stem to blossom end
- ⅓ cup sugar
- ⅓ cup apple cider vinegar
- ⅓ cup water
- 1 teaspoon celery seed
- 1½ teaspoons kosher salt divided
- salt & pepper to taste
Instructions
- Boil potatoes: Cut potatoes into ½–¾-inch cubes (skins on). Boil in salted water until tender but firm, about 15 minutes. Drain well.
- Cook bacon: In a Dutch oven, cook chopped bacon until crisp.Remove bacon, leaving drippings in the pan.
- Sauté onions: Add sliced red onion to the drippings and cook until softened.
- Make dressing: Stir in apple cider vinegar, water, sugar,celery seeds, and 1 teaspoon salt. Simmer briefly.
- Combine: Add hot potatoes and reserved bacon to the dressing. Stir gently to coat evenly.
- Bake: Transfer to a casserole dish or leave in the Dutch oven. Bake uncovered at 325°F (163°C) for 30 minutes if desired. Serve warm.
Notes
Sealed in an air-tight container in the fridge, hot German potato salad will stay good for up to a week.
German Potato Salad is always better the second day! Prepare it ahead of time and simply reheat (or serve cold) when you're ready to serve it.
Nutrition
Serving: 1serving | Calories: 195kcal | Carbohydrates: 27.9g | Protein: 7.6g | Fat: 6.1g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 337mg | Potassium: 624mg | Fiber: 2.2g | Sugar: 10.1g | Calcium: 17mg | Iron: 1mg
