Kartoffelsalat (German Potato Salad) is a warm, sweet and tangy potato salad perfect for grilling season!
Unlike its American counterpart, German potato salad has no mayonnaise and is served warm. The dressing is a savory and tangy combination of bacon, vinegar, sugar and mustard powder. Because none of these ingredients are perishable in the hot hot sun, it’s a great dish for grilling, potlucks, and any other excuse you can think of to eat outside.
The entire concept of potato salad is thought to have originated in Germany. This version, kartoffelsalat, has its roots in the Bavarian region of southern Germany. In northern Germany, the potato salad is more similar to what Americans typically think of as potato salad. Both were brought to America (and across the globe!) by immigrants.
This recipe falls under the umbrella of summer-cookout-recipes, just like the Honey Butter Quinoa and Corn recipe I posted last week. Clearly I have one thing on my mind! It looks like we all might finally have some nice days in front of us if we just hang in there a little longer – and get vaccinations! I think we could all use a little friendship and food.
Because my day-to-day life is so perpetually full of dirty pots and pans, sometimes when I create recipes I forget to be mindful of the number of dishes I may be forcing on an unsuspecting person. To that end, I will say that this recipe is possible to make in one pot, and indeed I have. Simply boil your potatoes in a heavy-bottomed pot until cooked; drain and set aside. The bacon can be cooked and dressing made in that pot. It will increase your time a little, but decrease your number of dishes. Compromises!