Gluten-Free German Potato Salad (Kartoffelsalat)
A classic German potato salad made gluten-free, featuring tender potatoes in a tangy vinegar-based dressing with crispy bacon and fresh herbs.
Ingredients
- about 910 g Potatoes, Yukon Gold or Red, peeled and quartered
- 6 slices Bacon, diced
- 0.5 medium Onion, finely diced
- 0.25 cup Apple Cider Vinegar
- 2 tbsp Dijon Mustard
- 1 tbsp Sugar
- 0.25 cup Vegetable Broth
- 2 tbsp Fresh Parsley, chopped
- 2 tbsp Fresh Chives, chopped
- 1 tsp Salt
- 0.5 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- 2While the potatoes are cooking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, reserving the bacon fat.
- 3In the same skillet, sauté the diced onion in the reserved bacon fat until softened, about 5 minutes.
- 4In a large bowl, whisk together apple cider vinegar, Dijon mustard, sugar, and vegetable broth.
- 5Slice the cooled potatoes into bite-sized pieces and add them to the bowl with the dressing.
- 6Add the sautéed onion, crispy bacon, fresh parsley, and fresh chives to the bowl.
- 7Season with salt and pepper to taste. Gently toss to combine.
- 8Serve 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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