📝 About This Recipe
Transport your senses to the heart of Southern Germany with this authentic, gluten-free Kartoffelsalat. Unlike its creamy American cousin, this version features tender waxy potatoes bathed in a rich, savory beef broth and tangy vinegar dressing, finished with smoky bacon and fresh chives. It is a masterful balance of acidity and salt that serves as the ultimate comfort food for any season.
🥗 Ingredients
Main Ingredients
- 2.5 pounds Yukon Gold or Yellow Potatoes (scrubbed clean, skins on)
- 6 slices Thick-cut Bacon (diced into small lardons)
- 1 medium Red Onion (very finely diced)
- 1 tablespoon Salt (for the boiling water)
The Dressing Base
- 1 cup Beef Broth (high quality, hot)
- 1/3 cup White Wine Vinegar (or Apple Cider Vinegar)
- 1 tablespoon German Mustard (gluten-free medium-hot or Dijon)
- 1 teaspoon Sugar (to balance the acidity)
- 3 tablespoons Neutral Oil (such as vegetable or sunflower oil)
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Sea Salt (be mindful of the bacon saltiness)
Fresh Elements
- 1/2 cup Fresh Chives (finely chopped)
- 2 tablespoons Fresh Parsley (flat-leaf, chopped)
- 1 tablespoon Pickle Juice (optional, for extra tang)
👨🍳 Instructions
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1
Place the whole potatoes in a large pot and cover with cold water by at least an inch. Add 1 tablespoon of salt and bring to a boil over medium-high heat.
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2
Reduce heat to a simmer and cook the potatoes for 20-25 minutes, or until they are easily pierced with a fork but not falling apart. Avoid overcooking to prevent a mushy salad.
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3
While the potatoes cook, place the diced bacon in a cold skillet. Turn the heat to medium and fry until the bacon is crispy and the fat has rendered. Use a slotted spoon to remove the bacon bits, leaving the fat in the pan.
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4
In the same skillet with the bacon fat, add the finely diced red onions. Sauté for 3-4 minutes until they are translucent and soft, but not browned.
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5
Drain the cooked potatoes and let them cool just enough to handle. While still hot, peel the skins off using a small paring knife (the skins should slip right off).
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6
Slice the warm potatoes into 1/4-inch thick rounds or bite-sized half-moons and place them into a large, heat-proof mixing bowl.
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7
In a separate small bowl or measuring cup, whisk together the hot beef broth, vinegar, mustard, sugar, and neutral oil until well combined.
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8
Pour about two-thirds of the warm dressing over the sliced potatoes. Gently toss with a rubber spatula, being careful not to break the slices.
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9
Let the potatoes sit for 10-15 minutes. This is the 'secret' step where the potatoes absorb the flavorful liquid, creating a naturally creamy texture without mayo.
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10
Add the sautéed onions, crispy bacon, and the remaining dressing if the salad looks dry. The consistency should be moist and slightly glossy (Schlotzig).
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11
Fold in the fresh chives and parsley. Season generously with freshly cracked black pepper and additional salt if needed.
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12
Serve warm or at room temperature for the most authentic flavor profile.
💡 Chef's Tips
Always use waxy potatoes like Yukon Gold or Red Bliss; starchy potatoes like Russets will crumble and lose their shape. Peel and slice the potatoes while they are still hot; this allows the starch to better absorb the dressing. If the salad seems too dry after resting, add a splash more hot broth or a tablespoon of pickle juice. For a vegetarian version, substitute the beef broth with a rich vegetable bouillon and replace bacon with smoked paprika and extra sautéed onions. Make this a few hours ahead of time to let the flavors meld, but reheat slightly before serving if it has been refrigerated.
🍽️ Serving Suggestions
Serve alongside a crisp Gluten-Free Pork Schnitzel for a classic German feast. Pairs beautifully with grilled Bratwurst or smoked sausages. Accompany with a cold glass of Riesling or a gluten-free Lager. Serve with a side of fermented sauerkraut to cut through the richness of the bacon fat. Great as a hearty side for a Sunday roast chicken.