Monday, March 6, 2017

{soups-salads-and-salad-dressings} KARTOFFELSALAT (GERMAN POTATO SALAD)


The best thing about this recipe is you can enjoy this potato salad year-round.  Serve it with some bratwurst on a hot summer day, or use it as a side dish for your schnitzel in the winter– either way, it’s fantastic and weather appropriate. Granted, this is coming from a girl who eats ice cream in the freezing cold and hot soup in the summer when it’s sweltering out and feels no shame about it, but still, with room temperature food, you just can’t go wrong.

Plus, just in case you forgot, there’s bacon.  A lot of it.



PREP TIME: 5 minutes

COOK TIME: 25 minutes

TOTAL TIME: 30 minutes


German Potato Salad features crispy, delicious bacon, and a red wine vinegar, oil, and beef broth dressing instead of mayonnaise. Serve it at room temperature and watch your guests go crazy over it!

Cuisine: German


·                    5 lbs red potatoes

·                    1 sweet onion, diced

·                    1 lb thick cut bacon, chopped

·                    Handful fresh parsley, chopped fine

·                    1 cup beef broth

·                    3 tablespoons red wine vinegar

·                    3 tablespoons vegetable oil

·                    salt and pepper, to taste


1.               Cook bacon until crispy. Drain on a paper towel, reserving a tablespoon of the bacon fat.

2.               Boil the potatoes. Test them by piercing with a fork and drain when they reach the desired consistency (about 20 minutes). Let cool until you can handle them without burning yourself, but don’t let them get cold.

3.               Peel the potatoes. Its okay if a bit of the skin remains.

4.               Slice the potatoes into 1/4- 1/2 inch thick slices. Place into a large bowl.

5.               Add the onions, bacon, parsley, salt and pepper, and gently toss to mix.

6.               Add reserved bacon fat, beef broth, red wine vinegar, and vegetable oil. Toss again. Make sure you are gently tossing the potatoes—they will break apart, but you don’t want to mush them.

7.               Taste and add a bit more salt, pepper, vinegar, or oil if necessary, but only add a bit at a time before tossing and tasting again.

8.               Allow flavors to meld for at least an hour. The longer you wait, the more time they have to marry.

9.               Serve at room temperature.*


* If you put this in the refrigerator, just make sure to take it out at least a half hour before serving to bring it back up to room temperature.





As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress. 




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