Southern German Potato Salad (no mayo) – Kartoffelsalat ohne Mayo
This southern German kartoffelsalat is the one I didn’t grow up with: tangy vinegar-broth dressing and bacon. Mega Lecker!
- Prep time
- 40 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb (908 g) potatoes, washed and unpeeled
- 1 tbsp (15 g) butter
- 5 oz (142 g) bacon, diced
- ¾ cup (115 g) finely diced onions
- 1 cup (240 ml) beef broth
- ¼ cup (60 ml) white wine vinegar
- 1 tsp (5 ml) mustard
- ½ tsp (3 g) salt
- ¼ tsp (0.3 g) black pepper
- ¼ tsp (0.5 g) celery seeds (optional)
- sugar, to taste
- 2 tbsp (6 g) finely chopped chives
Instructions
- 1
Put the potatoes in a large pot, cover with cold water, and bring to a boil. Cover and simmer until tender, about 20 to 40 minutes depending on size. Drain, rinse briefly under cold water, peel, and cut into ⅛- to ¼-inch slices. Place in a large serving bowl.
- 2
While the potatoes cook, melt the butter in a saucepan. Add the bacon and onions and cook until the bacon fat is rendered and the onions are translucent, about 5 minutes, stirring occasionally.
- 3
Stir in the beef broth and bring to a simmer. Remove from heat and stir in the vinegar, mustard, salt, pepper, and celery seeds if using.
- 4
Pour the hot dressing over the potatoes and stir gently. Let the salad rest for 30 minutes. Taste and adjust with sugar, additional salt, pepper, vinegar, or mustard as needed.
- 5
Garnish with chopped chives and serve.