Dairy-Free German Potato Salad (Kartoffelsalat)
A tangy and flavorful German potato salad made without dairy, featuring crispy bacon and a vinegar-based dressing.
Ingredients
- about 910 g Potatoes
- 8 slices Bacon
- 0.5 medium Onion
- 0.5 cup Apple cider vinegar
- 0.25 cup Vegetable broth
- 2 tbsp Dijon mustard
- 1 tsp Sugar
- 0.75 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Boil the potatoes: Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.
- 2Cook the bacon: While the potatoes are cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon and set aside to drain on paper towels. Reserve the bacon fat.
- 3Prepare the dressing: In the same skillet, sauté the onion in the reserved bacon fat until softened, about 5 minutes. Stir in the apple cider vinegar, vegetable broth, Dijon mustard, sugar, salt, and pepper. Bring to a simmer and cook for 2 minutes.
- 4Assemble the salad: Peel and slice the potatoes. Crumble the cooked bacon. In a large bowl, combine the sliced potatoes, crumbled bacon, and the warm dressing. Gently toss to coat.
- 5Garnish and serve: Garnish with fresh parsley. Serve warm or at room temperature.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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