Name: Kartoffelsalat Nach Alfons Schuhbeck
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: German
Ingredients: 2 pounds waxy potatoes, such as Yukon Gold; 1 small red onion, finely chopped; 5 slices of bacon, diced; 1/4 cup white wine vinegar; 1 tablespoon Dijon mustard; 1/2 cup vegetable broth; 1/4 cup olive oil; Salt and pepper, to taste; Chopped chives, for garnish; Fresh parsley, for garnish

Instructions

Start by washing the potatoes well and placing them in a large pot. Cover the potatoes with cold water and add a generous pinch of salt. Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes until they are tender but not falling apart, about 15-20 minutes.
While the potatoes are cooking, heat a skillet over medium heat and cook the diced bacon until it is crispy. Remove the bacon from the pan and place it on a paper towel-lined plate to drain.
In the same skillet, add the chopped red onion and cook until it is softened and lightly browned, about 5 minutes. Remove the skillet from the heat and set it aside.
In a small bowl, whisk together the white wine vinegar, Dijon mustard, vegetable broth, and olive oil until well combined. Season the dressing with salt and pepper to taste.
Once the potatoes are cooked, drain them and let them cool slightly. Peel the potatoes and slice them into rounds, about 1/4 inch thick.
In a large mixing bowl, gently toss the warm potato slices with the cooked bacon, sautéed red onion, and the prepared dressing. Make sure the potatoes are well coated with the dressing.
Allow the potato salad to sit at room temperature for at least 30 minutes to let the flavors meld together. Just before serving, garnish the salad with chopped chives and fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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