German Potato Salad (Kartoffelsalat)

Ingredients

• 1kg waxy potatoes
• 200g bacon, diced
• 1 onion, finely chopped
• 200ml chicken stock, hot
• 3 tbsp white wine vinegar
• 1 tbsp mustard
• 1 tsp sugar
• 3 tbsp oil
• Handful parsley and chives
• Salt and pepper

Instructions

1. Boil the potatoes in their skins; peel and slice while warm.
2. Fry the bacon until crisp; remove.
3. Soften the onion in the bacon fat.
4. Add the stock, vinegar, mustard and sugar; warm through.
5. Pour over the warm potatoes; gently fold in the bacon, herbs and oil.
6. Season generously.

Serving suggestions

• Lovely warm or at room temperature with sausages.

Storage & reheating

Keeps 3 days; flavour improves.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions