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Home Klassieke Kartoffelsalat

German Potato Side dish Beer Summer Sharing No-nonsense

In Germany, Kartoffelsalat appears on every table where conviviality is the focus. Not dressed with mayonnaise, but with a tangy vinegar-mustard dressing that really lets the potato shine. Serve it lukewarm beside a frothy glass of wheat beer in one of your nicest German beer glasses and the moment is complete. This recipe is honest, no-nonsense and as tasty as it should be.

x_ckl_recipe_markerClassic Kartoffelsalat An authentic Kartoffelsalat with a light vinaigrette, fresh herbs and a wonderfully soft-creamy texture. Perfect to share with a cold glass of wheat beer. How do you make a classic Kartoffelsalat? Side dish German 4 servings 15 min 20 min 55 min

Cook the potatoes in lightly salted water for about 20 minutes until tender. They should be soft but not falling apart. Drain and let them steam briefly.
While still warm, slice the potatoes into pieces about half a centimetre thick. Slicing them warm helps the dressing soak in.
Fry the bacon lardons in a dry frying pan over medium heat until crisp. Transfer them to a piece of kitchen paper and leave the rendered fat in the pan.
Add the vegetable stock, vinegar, mustard, sugar, salt and pepper to the warm pan fat. Stir well and bring briefly to a simmer. This gives the dressing a light, aromatic character.
Pour the warm dressing over the potato slices. Add the finely chopped onion and gently fold so the slices remain intact.
Let the salad rest for at least 20 minutes so the flavours can develop. Stir gently once or twice in the meantime.
Transfer the Kartoffelsalat to a serving dish. Scatter the crispy bacon lardons over the top and garnish generously with fresh chives and parsley. Serve lukewarm.

German Potato Side dish Beer Summer Sharing No-nonsense 1 kg waxy potatoes, peeled 150 g smoked bacon lardons 1 small onion, very finely chopped 100 ml vegetable stock 3 tbsp white wine vinegar 1 tsp coarse-grain mustard 1 tsp sugar Salt and freshly ground black pepper, to taste Fresh chives, finely chopped Fresh parsley, finely chopped Large saucepan Frying pan Chopping board Sharp knife Mixing bowl or large serving dish Spoon Cookware set cookware-set Dinner Set dinner-sets Frying Pan frying-pan German Beer Glasses german-beer-glasses Erdinger Beer glasses Weizen - 500 ml - 6 pieces Erdinger ["Bierglas"] SCANPAN Frying Pan CTX ø 28 cm - Suitable for All Heat Sources - Standard Non-Stick Coating SCANPAN Koekenpan Cookinglife Dinnerware Set - Coastal Lines - Ocean Beige - 18-piece / 6 people Cookinglife Serviesset 6 personen Sola Cookware set Pearl 4-piece stainless steel – downdraft suitable – cooking pots Ø 16, 18, 20 cm & saucepan Ø 16 cm – suitable for all heat sources Sola Pannenset Homemade currywurst with spicy curry sauce foodies-zelfgemaakte-currywurst-met-pittige-currysaus Semmelknödel foodies-semmelknodel Bavarian Obatzda with pretzels foodies-beierse-obatzda-met-pretzels Fischbrötchen foodies-fischbrotchen

Recipe

Classic Kartoffelsalat

An authentic Kartoffelsalat with a light vinaigrette, fresh herbs and a wonderfully soft-creamy texture. Perfect to share with a cold glass of wheat beer.

Course	Side dish
Kitchen	German
Servings	4 servings

Preparation time

Preparation time	15 min
Stiffen up min.	20 min
Total	55 min

Equipment

Large saucepan
Frying pan
Chopping board
Sharp knife
Mixing bowl or large serving dish
Spoon

Ingredients

1 kg waxy potatoes, peeled
150 g smoked bacon lardons
1 small onion, very finely chopped
100 ml vegetable stock
3 tbsp white wine vinegar
1 tsp coarse-grain mustard
1 tsp sugar
Salt and freshly ground black pepper, to taste
Fresh chives, finely chopped
Fresh parsley, finely chopped

How do you make a classic Kartoffelsalat?

Cook the potatoes in lightly salted water for about 20 minutes until tender. They should be soft but not falling apart. Drain and let them steam briefly.
While still warm, slice the potatoes into pieces about half a centimetre thick. Slicing them warm helps the dressing soak in.
Fry the bacon lardons in a dry frying pan over medium heat until crisp. Transfer them to a piece of kitchen paper and leave the rendered fat in the pan.
Add the vegetable stock, vinegar, mustard, sugar, salt and pepper to the warm pan fat. Stir well and bring briefly to a simmer. This gives the dressing a light, aromatic character.
Pour the warm dressing over the potato slices. Add the finely chopped onion and gently fold so the slices remain intact.
Let the salad rest for at least 20 minutes so the flavours can develop. Stir gently once or twice in the meantime.
Transfer the Kartoffelsalat to a serving dish. Scatter the crispy bacon lardons over the top and garnish generously with fresh chives and parsley. Serve lukewarm.

Cooking mode Prevents your screen from going to sleep

Kartoffelsalat tastes best lukewarm, straight from the pan. Feel free to make it an hour ahead, because the longer the dressing soaks in, the better everything comes together. A good potato salad is patient, and that pays off with the first bite.

Place a well-filled wheat beer glass next to your dish and you have a moment to enjoy. The right glass really enhances the experience: a nice wheat beer glass lets the foam build perfectly and shows the golden colour at its best. Cheers and guten Appetit.

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