What's the difference between German potato salad and the typical American version?

German potato salad, or Kartoffelsalat, usually doesn't feature mayo. Instead, it often has a tangier base with vinegar, mustard, and sometimes beef broth, accompanied by bacon bits and onions. The American counterpart tends to be creamier, thanks to the mayo or mustard-mayo blend.

Why Dijon mustard? Can't I use any mustard?

Dijon mustard offers a distinct and sharp flavor that beautifully contrasts with the potato's mildness. While it's a traditional choice for Kartoffelsalat, you can certainly experiment with other mustards. Just keep in mind that each variant will bring its own flavor profile, altering the salad's overall taste.

Can I add other ingredients to my Kartoffelsalat?

The beauty of this dish lies in its adaptability. While the classic recipe has its own charm, feel free to get creative. Some folks like adding hard-boiled eggs, pickles, or even a dash of fresh dill. Remember, cooking is all about personal expression!

German Potato Salad - Kartoffelsalat

Name: German Potato Salad - Kartoffelsalat
Prep time: 1 h 35 min
Cook time: 25 min
Total time: 2 h
Cuisine: German
Ingredients: 2 Pounds Yukon potatoes, medium rinsed off and optionally peeled; 1 Tablespoon White Sugar; ¼ beef cup broth; 2 Tablespoons white vinegar; 2 Tablespoons vegetable oil; 2 Tablespoons dijon mustard; ½ teaspoon salt; ½ teaspoon pepper; ¼ cup diced white or yellow onion; 4 slices of bacon cut into bacon bits; 2 Tablespoons chopped chives

Description

An easy to make traditional German Potato Salad. This Kartoffelsalat is a dijon and vinegar side dish that is perfect for a potluck, the holidays, or some nummy at-home comfort food.

Ingredients

Units Scale

2 pounds Yukon potatoes, medium rinsed off and optionally peeled
1 Tablespoon White Sugar
1/4 beef cup broth
2 Tablespoons white vinegar
2 Tablespoons vegetable oil
2 Tablespoons dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup diced white or yellow onion
4 slices of bacon cut into bacon bits
2 Tablespoons chopped chives

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Instructions

Simmer potatoes in salted water for 25 minutes or until tender enough to easily put fork through
Add all wet ingredients and sugar to large bowl and whisk
Add diced onions
Drain potatoes
Allow to cool for 5-10 minutes
Cut potatoes into 1-inch sections
Mix into wet ingredients
Gently Toss potatoes so well mixed into liquid
If serving cold, place in fridge, covered, and allow to cool for at least one hour, but preferably over night. If warm, continue.
When ready to serve, top with bacon and chives

Notes

I recommend Yukon Gold Potatoes, but any potato should work.
Dijon Mustard is a flavor driving ingredient, so choose one that you really like.
Allow the potatoes to cool a bit before you cut and mix.
This dish can be served hot or cold, but I prefer cold the best. Do what you like.

Keywords: German Potato Salad