Kartoffelsalat

Experience the heartwarming flavors of Germany with this classic Kartoffelsalat, featuring tender waxy potatoes, crispy bacon, and a tangy Dijon dressing. Ideal for a cozy weeknight dinner or a festive gathering with friends.

• 1 kg waxy potatoes
• 150 g bacon
• 1 cup vegetable broth
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 small red onion
• 3 tbsp fresh parsley
• Salt and pepper to taste seasoning

Method

1. 1

   Wash the potatoes and place them in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook for about 20 minutes, or until tender.

2. 2

   While the potatoes are cooking, heat a skillet over medium heat. Add the diced bacon and cook until crispy. Remove the bacon and set aside, leaving the drippings in the pan.

3. 3

   In the same skillet, add the chopped red onion and sauté until translucent, about 3-4 minutes. Stir in the vegetable broth, vinegar, and Dijon mustard, bringing the mixture to a simmer.

4. 4

   Once the potatoes are cooked, drain them and let them cool briefly. Peel and slice the potatoes into rounds while they are still warm.

5. 5

   Combine the sliced potatoes in a large bowl with the onion broth mixture and the crispy bacon. Gently toss to coat the potatoes without breaking them.

6. 6

   Season the salad with salt and pepper to taste. Let it sit for about 10 minutes to allow the flavors to meld.

7. 7

   Before serving, sprinkle with fresh parsley for garnish. Serve warm or at room temperature.