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Comforting Warm German Kartoffelsalat Recipe with Bacon and Chives Made Easy

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A warm German potato salad featuring smoky bacon, fresh chives, and a tangy dressing, perfect as a comforting side dish for cozy gatherings.

Ingredients

Scale
  • 2 pounds (900g) waxy potatoes like Yukon Gold or red potatoes
  • 6 slices thick-cut bacon
  • 3 tablespoons finely chopped fresh chives
  • 1 small yellow onion, finely diced
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup (120ml) low sodium chicken broth
  • 2 tablespoons extra virgin olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: pinch of sugar or honey to balance acidity

Instructions

  1. Place 2 pounds (900g) of waxy potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes or until potatoes are tender but still firm when pierced with a fork. Drain and let cool slightly.
  2. While potatoes cook, heat a large skillet over medium heat. Add 6 slices of thick-cut bacon and cook until crispy, about 6-8 minutes. Remove bacon and drain on paper towels, reserving about 2 tablespoons of bacon fat in the pan.
  3. Add 1 small finely diced yellow onion to the hot bacon fat and sauté until soft and translucent, about 4 minutes.
  4. In a small bowl, whisk together 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1/2 cup (120ml) chicken broth, and 2 tablespoons olive oil. Season with salt and freshly ground black pepper to taste. Add a pinch of sugar or honey if desired.
  5. Once cooled enough to handle, slice potatoes into 1/4-inch (6mm) thick rounds or bite-sized chunks. Place them in a large mixing bowl.
  6. Pour the warm dressing over the potatoes and gently toss to coat evenly. Add the sautéed onions, crumbled bacon, and 3 tablespoons chopped fresh chives. Mix carefully to combine without breaking the potatoes.
  7. Taste and adjust seasoning with more salt, pepper, or vinegar if needed. Let the salad rest for 10 minutes to allow flavors to meld slightly before serving warm.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to keep the salad from becoming mushy. Reserve bacon fat to sauté onions for added smoky flavor. Toss gently to keep potatoes intact. Serve warm, not hot, for best flavor. Leftovers keep well refrigerated for up to 3 days and taste better after resting overnight.

Nutrition

Keywords: German potato salad, kartoffelsalat, warm potato salad, bacon potato salad, chives, comfort food, easy side dish

Find it online: https://elaraeats.com/comforting-warm-german-kartoffelsalat-recipe-with-bacon-and-chives-made-easy/