📝 About This Recipe
A staple of Bavarian beer halls and Oktoberfest celebrations, this warm potato salad is a world away from its mayonnaise-based counterparts. Tender, sliced waxy potatoes are bathed in a rich, tangy emulsion of beef broth, apple cider vinegar, and smoky bacon drippings. It’s a comforting, savory side dish that balances acidity and salt perfectly, making it the ultimate companion for a crisp schnitzel or hearty bratwurst.
🥗 Ingredients
The Potatoes
- 2.5 pounds Yukon Gold potatoes (scrubbed clean, similar in size)
- 1 tablespoon Salt (for the boiling water)
The Dressing Base
- 6 slices Thick-cut bacon (diced into small bits)
- 1 large Red onion (finely diced)
- 1 clove Garlic (minced)
- 1 cup Beef broth (high quality, heated)
Seasoning & Emulsion
- 1/3 cup Apple cider vinegar
- 1 tablespoon Dijon mustard (or German spicy brown mustard)
- 1 teaspoon Granulated sugar (to balance the acidity)
- 1/2 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Neutral oil (only if bacon fat is insufficient)
The Garnish
- 1/4 cup Fresh parsley (finely chopped)
- 2 tablespoons Fresh chives (snipped into small rounds)
👨🍳 Instructions
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1
Place the whole, unpeeled potatoes in a large pot and cover with cold water by at least an inch. Add a tablespoon of salt.
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2
Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender but not falling apart.
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3
While the potatoes cook, place the diced bacon in a large skillet over medium heat. Fry until crisp and the fat has rendered out.
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4
Use a slotted spoon to remove the bacon bits and set them aside on a paper towel. Keep about 3 tablespoons of the bacon fat in the skillet.
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5
Add the diced red onion to the skillet with the bacon fat. Sauté for 3-4 minutes until translucent and soft. Stir in the minced garlic for the last 30 seconds.
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6
Whisk in the beef broth, apple cider vinegar, mustard, sugar, salt, and pepper. Bring the mixture to a gentle simmer for 2 minutes, then turn off the heat.
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7
Once the potatoes are done, drain them and let them sit for 5 minutes until they are just cool enough to handle but still very warm.
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8
Peel the warm potatoes (the skin should slip right off with a paring knife) and slice them into 1/4-inch thick rounds.
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9
Place the warm potato slices into a large mixing bowl. Immediately pour the warm dressing from the skillet over the potatoes.
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10
Gently toss the potatoes with a rubber spatula, being careful not to break the slices. The warm potatoes will absorb the liquid, creating a creamy consistency.
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11
Let the salad sit for at least 15-20 minutes. This 'resting' phase is crucial for the flavors to penetrate the starch.
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12
Just before serving, fold in the crispy bacon, fresh parsley, and chives. Taste and add more salt or vinegar if needed, and serve warm or at room temperature.
💡 Chef's Tips
Use waxy potatoes like Yukon Gold or Red Bliss; starchy Russets will crumble and turn the salad into mashed potatoes. Peeling and slicing the potatoes while they are still hot is the secret to an authentic texture, as they soak up the dressing like a sponge. If the salad looks too dry after resting, add a few more tablespoons of warm beef broth to loosen it up. For a vegetarian version, substitute the beef broth with vegetable broth and use 3 tablespoons of vegetable oil instead of bacon fat. Always taste for 'Säure' (acidity) before serving; sometimes a final tiny splash of vinegar right at the end brightens the whole dish.
🍽️ Serving Suggestions
Serve alongside a crispy Pork Schnitzel topped with a fresh lemon wedge. Pair with grilled Bratwurst or Knockwurst and a generous dollop of sauerkraut. Enjoy with a cold Märzen or Helles lager to perfectly complement the vinegary tang. Serve as a side to a roasted Schweinebraten (Pork Roast) for a traditional Sunday feast. Accompany with a side of German Cucumber Salad (Gurkensalat) for a refreshing contrast.