Kartoffelsalat – German Potato Salad

This variation of your typical potato salad is perfect for those who are not members of the mayonnaise appreciation committee (myself included).The combination of sweet and salty will certainly be a hit at your next pot luck or gathering and if you’re a fan of apple cider vinegar, this recipe is for you. I’ve always had nightmares of a mayonnaise laced potato salad marinating in the hot sun during a family picnic; by swapping that out with a little ACV certainly curbs those awful thoughts.

We took last week’s CSA inclusion of yellow potatoes and parsley to whip this one up for you and can easily be converted to a vegan recipe by omitting the bacon and using a little olive oil and smoked paprika to replace the bacon fat. Enjoy!

Recipe by: Mirinda @ Boistfort Valley Farm
Kartoffelsalat - German Potato Salad
Kartoffelsalat - German Potato Salad
  1. Scrub and remove eyes from your potatoes. Boil until tender but firm.
  2. Dice and fry your bacon. Reserve Fat.
  3. In a small fry pan, caramelize your onion with the olive oil on low heat for 15-20 minutes until golden brown.
  4. In a small pan on low heat, combine apple cider vinegar, bacon fat, beer, sugar, mustard, garlic powder and pepper.
  5. Dice potatoes and combine sauce, onions and chopped parsley in a large mixing bowl. Stir gently until well incorporated. Can be served warm or cold - enjoy!
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