German Potato Salad (Kartoffelsalat)

Every October I really take it upon myself to make a lot of home cooking, for my family that specifically means German foods or more specifically Pennsylvania Dutch classics. For me growing up I specifically remember a brand of jarred bacon dressing that I absolutely ADORED. we used it hot on lettuce salads, macaroni salad, and potatoes hot or cold. I still do kind of love it however I rarely ever buy it. For this meal I made sauerbraten as well as stewed venison, the only sides acceptable to me for this meal are braised cabbage and of course hot German potato salad. String beans are not traditional but I had them on hand from the produce stand, so I blanched them and tossed them in for good measure.  This recipe is very basic but its versatile and multi-purpose. I use this same dressing over top lettuce with eggs for a classic bistro style salad and any left over hot salad I mix with homemade mayonnaise or sour cream, and sometimes dill for a great cold salad. Its perfect with a traditional German supper,  or even a turkey sandwich. This is how I’ve made it for years, its homey and rustic, I do adore it.

German Hot Bacon Dressing
The egg is optional, sometimes I use a tablespoon or so of mayo but often I leave it out entirely. (This makes the dressing slightly thicker and creamy.

  • 6 slices of good quality bacon cut into bits
  • 1 medium sized onion diced, red preferably
  • 1/2 cup vinegar, I use regular or red wine vinegar.
  • 1/2 cup homemade chicken or duck broth
  • 1 Tablespoon Sucanat
  • 1 large egg beaten
  • 1 teaspoon dijon mustard
  • salt and pepper

In a skillet brown bacon until crisp. Remove the bacon from the pan and keep the drippings. In the pan combine onion, vineger, chicken stock, salt, pepper, sugar and mustard. Whisk together to combine. Remove from the heat and very quickly beat the beaten egg into the dressing. You want to temper the egg into the liquid essentially, otherwise you will have sour scrambled eggs.

German Potato Salad: 

  • Dressing as directed above
  • 2-3 pounds of boiled potatoes and sliced
  • *I added String beans, wax beans, spring beans etc. blanched (optional)

-Pour hot dressing over cooked sliced potatoes, blanched vegetables or salad. For crispier potatoes fry the potato slices in hot lard. Be sure not to over cook them!

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