My Grandma's German Potato Salad (Kartoffelsalat)
Recipe GLPRa326a05e0eeb6d
A warm, comforting German potato salad with a tangy vinegar-based dressing sweetened with maple syrup, enhanced with bacon, hard-boiled eggs, and fresh green onions. This classic dish is served warm or at room temperature and showcases the hearty flavors of traditional German cuisine.
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Ingredients
2½ pounds Yukon Gold potatoes, peeled
3 eggs, hard-boiled
¼ pound bacon, cooked and diced
2 cloves fresh garlic cloves, minced
¼ cup all-purpose flour, sifted
1 tablespoon table salt
¼ cup white vinegar
½ cup granulated white sugar
1½ cups water
3 tablespoons maple syrup
to taste ground black pepper
⅓ cup green onions, diced
2 teaspoons garlic powder (optional, if not using fresh garlic)
Directions
Place peeled Yukon Gold potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until fork-tender, about 20–25 minutes. Drain well and cut the warm potatoes into 1/2-inch cubes; set aside in a large mixing bowl.
While potatoes cook, prepare the eggs by placing them in a saucepan, covering with cold water, and bringing to a boil. Once boiling, remove from heat, cover, and let sit for 10–12 minutes to hard-cook. Transfer to an ice bath, cool, peel, and chop into bite-sized pieces.
Cook bacon over medium heat until crispy, about 7–8 minutes. Drain on paper towels and dice into small pieces.
In a small saucepan, heat 1 1/2 cups of water over medium heat. Once simmering, whisk in the sifted all-purpose flour until well combined and no lumps remain. Continue whisking for 2–3 minutes to cook the flour.
Add minced fresh garlic to the flour mixture and stir well. If using garlic powder instead of fresh garlic, add it now. Continue cooking for 1 minute until fragrant.
Stir in white vinegar, granulated sugar, maple syrup, and table salt. Bring the dressing to a gentle simmer and cook for 2–3 minutes, stirring occasionally, until the sugar dissolves completely. Season with ground pepper to taste.
Pour the warm vinegar dressing over the cubed potatoes in the large bowl and gently fold together until all potato pieces are evenly coated. Let the mixture sit for 5 minutes to absorb the flavors.
Fold in the chopped hard-boiled eggs, diced bacon, and diced green onions. Gently mix until everything is combined without breaking the potatoes.
Taste and adjust seasoning with additional salt and pepper as needed. Serve warm or at room temperature. This salad is best enjoyed within 1–2 hours of assembly but can be refrigerated and gently reheated if needed.
