Prep Time: 15 minutes
Cooking Time: 30 minutes
Kartoffelsalat, or German Potato Salad, is a popular potato salad variation that is generally prepared with vinegar and oil, rather than mayonnaise, and bacon bits. It’s served warm, generally in southern Germany. I learned to love this style during the many summer evenings I spent at the Ann Arbor German Park Summer Festivals. One of my favorite Ann Arbor traditions.
1 1/4 lbs. red potatoes
5 slices bacon
1 med. onion, chopped
1 Tbs. all-purpose flour
1 Tbs. sugar
1/2 tsp. salt
1/2 tsp. celery seeds
1/2 tsp. dry mustard
1/4 tsp. ground black pepper
2/3 cup water
1/4 cup cider vinegar
snipped fresh parsley (optional)
1. In a medium saucepan place potatoes and a small amount of water to cover. Bring to boiling; reduce heat to low. Simmer, covered, for 20 to 25 minutes or until spuds are just tender. Drain well; cool slightly. Slice potatoes in 1/4-inch pieces. Set aside.
2. For the dressing, in a large sauté pan, cook bacon over medium heat, until crisp. Remove bacon, reserving approximately 2 tablespoons of drippings in pan. Drain bacon on paper towels. Crumble the bacon and set aside.
3. Add onion to the reserved bacon drippings. Cook over medium heat until tender. Stir in the flour, sugar, salt, celery seeds, dry mustard, and pepper. Stir in the water and vinegar. Cook and stir until thickened and bubbly. Gently stir in potatoes and bacon. Cook, stirring gently, for 1 to 2 minutes more, or until heated through. Transfer to serving bowl and garnish with parsley, if desired.
Of the many styles of potato salad I’ve prepared, and the many more I’ve tasted, German Potato Salad is my favorite variety. I’m the black-sheep of the family, on this one.
If you were looking for the yellow mustard based Potato Salad, look no further than: