Warm German potato salad dressed in vinegar and bacon fat, finished with a smoky hit of paprika.
German Kartoffelsalat, especially the southern German style, is served warm and dressed with a tangy vinegar-and-broth dressing rather than mayonnaise, a key difference from the American version. Bacon and its rendered fat are classic additions, giving the salad a smoky, savory backbone that this version leans into further with a generous dusting of smoked paprika. The technique that makes real German potato salad work is dressing the potatoes while they're still warm -- warm potatoes absorb the vinegar-broth dressing far better than cooled ones, soaking in flavor rather than just having it sit on the surface. Rendering the bacon properly, until crisp, and using its fat as part of the dressing base ties the smoky and tangy elements together. Served alongside sausages or schnitzel, or on its own as a light lunch, this warm potato salad is a defining side dish of southern German and Austrian cooking, distinctly different in character from cold, creamy potato salads.
Serves 2
Boil whole, unpeeled potatoes in salted water until fork-tender, 20-25 minutes. Drain, and while still hot, peel and slice into rounds.
In a pan, cook bacon over medium heat until crisp, about 6-7 minutes. Remove bacon, leaving the fat in the pan.
Add onion to the bacon fat and cook until softened, about 3 minutes.
Add stock, vinegar, mustard, smoked paprika, sugar, salt, and pepper to the pan. Simmer 2 minutes to combine.
Pour the warm dressing and bacon over the sliced warm potatoes and toss gently to coat.
Let sit 5 minutes to absorb the dressing, then scatter with chives and the crisp bacon before serving warm.
Dress the potatoes while they're still hot from boiling -- this is the single most important step for real flavor absorption.
Don't peel the potatoes before boiling; boiling with skins on keeps them from getting waterlogged.
Use waxy potatoes, not starchy ones, so the slices hold their shape rather than falling apart.
Skip the smoked paprika for a more traditional, tangier German potato salad.
Add sliced pickles or a spoonful of pickle brine for extra tang.
Serve cold as a picnic salad, though the flavor is best right after dressing while still warm.
Refrigerate up to 3 days; bring to room temperature or gently reheat before serving since the dressing is best absorbed warm. The bacon will lose crispness on standing.
Warm, vinegar-dressed potato salad without mayonnaise is characteristic of southern German and Austrian regional cooking, distinct from the mayonnaise-based versions more common in northern Germany and the United States.
Warm potatoes absorb the vinegar-and-broth dressing much more effectively than cold ones, which is central to the dish's texture and flavor.
It's best fresh and warm, but leftovers reheat reasonably well in a low oven or on the stovetop with a splash of extra stock.
Regular paprika works, though you'll lose the smoky depth -- a small amount of smoked salt can help compensate.
Per serving (257g / 9.1 oz) · 2 servings total
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