Warmer Kartoffelsalat
Traditional German warm potato salad with crispy bacon, diced dill pickles, hard-boiled eggs, and vinegar, dressed with hot bacon drippings and broth.
AmericanPorkIntermediate75 minBy Northstar
Ingredients
Servings
6
- 2 0.5 lb potatoes, cooked in their skins 1 hour
- 3 eggs, hard-boiled and diced
- 8 oz thick-sliced bacon, cut into 1/4-inch strips
- 4 oz dill pickles, diced
- 0.5 cup beef or vegetable broth
- 2 tbsp vinegar
- 1 tbsp parsley or chives, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Sauté bacon strips until all drippings are rendered and bacon is crispy. Set aside.
- 2
While potatoes are warm, peel and slice about 1/4-inch thick.
- 3
Add diced eggs, pickles, parsley, salt, pepper, and vinegar to the warm potatoes.
- 4
Pour hot broth and bacon bits with drippings over everything. Toss well. Taste and adjust seasoning before serving.
Tags
saladtraditionalbaconGermanwarm potato saladdill pickle