Kartoffelsalat II

Kartoffelsalat II Recipe - Traditional German Potato Salad

Region / culture: Germany | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 6

Introduction

Kartoffelsalat II is a traditional German potato salad that is known for its tangy and savory flavors. This recipe features tender red-skinned potatoes, crispy bacon, and a flavorful onion and vinegar dressing. It is a perfect side dish for any meal or gathering.

History

German potato salad has been a staple in German cuisine for centuries. It is believed to have originated in Southern Germany, where it was commonly served at beer gardens and festivals. The recipe has evolved over time, with different regions adding their own unique twists and ingredients. Kartoffelsalat II is a modern take on the classic dish, incorporating bacon and a tangy vinegar dressing.

Ingredients

3 lb (1.36 kg) small red-skinned potatoes (about 2 inches in diameter), washed well
10 slices bacon, cut crosswise into 0.25 inch strips (about 0.5 lb (227 g))
1 large onion, chopped (about 1.5 cups)
0.5 tsp sugar
3 tbsp cider vinegar
0.75 cup beef broth
2 tbsp chopped fresh parsley leaves
garnish: chopped fresh parsley leaves

How to prepare

In a large saucepan, combine potatoes with enough salted water to cover by 1 inch. Simmer until the potatoes are just tender, about 20 minutes.
While the potatoes are cooking, in a large heavy skillet, cook the bacon over moderate heat, stirring occasionally, until it is browned and crisp. Transfer the bacon to paper towels to drain using a slotted spoon.
Drain the potatoes and let them stand until they are cool enough to handle.
Cut the potatoes into eighths and combine them with the bacon in a bowl.
Keep the mixture warm and covered.
Pour off all but 3 tbsp of fat from the skillet and sauté the onion over moderately high heat, stirring occasionally, until it is softened, about 3 minutes.
Add the sugar, 2 tbsp of vinegar, and broth to the onion mixture. Simmer for 2 minutes.
Add the onion mixture to the warm potatoes along with the parsley and remaining 1 tbsp of vinegar. Toss gently and season with salt and pepper.
Serve the potato salad warm or at room temperature, garnished with parsley.

Variations

Add diced pickles or pickled onions for a tangy twist.
Substitute turkey bacon for a lighter version of the dish.
Mix in some mustard or horseradish for an extra kick of flavor.

Cooking Tips & Tricks

Be sure to cook the bacon until it is crispy to add a delicious crunch to the salad.

- Cutting the potatoes into eighths allows them to absorb the flavors of the dressing more effectively.

- Letting the potato salad sit for a bit before serving allows the flavors to meld together for a more delicious dish.

Serving Suggestions

Kartoffelsalat II pairs well with grilled meats, sausages, or roasted vegetables. It is a versatile dish that can be served warm or at room temperature.

Cooking Techniques

Simmer the potatoes until just tender to avoid them becoming mushy.

- Crisp the bacon in a skillet for added texture and flavor.

- Toss the warm potatoes with the dressing to allow them to absorb the flavors.

Ingredient Substitutions

Use Yukon Gold or russet potatoes if red-skinned potatoes are not available.

- Substitute vegetable broth for beef broth for a vegetarian version of the dish.

- Use shallots or green onions in place of the chopped onion.

Make Ahead Tips

Kartoffelsalat II can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving for a delicious side dish.

Presentation Ideas

Garnish the potato salad with additional chopped parsley for a pop of color. Serve it in a decorative bowl or platter for an elegant presentation.

Pairing Recommendations

Serve Kartoffelsalat II alongside grilled bratwurst, sauerkraut, and a cold beer for a classic German meal. It also pairs well with roasted chicken or pork chops.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of Kartoffelsalat II contains approximately 250 calories. It is a satisfying and flavorful side dish that won't break the calorie bank.

Carbohydrates

Each serving of Kartoffelsalat II contains approximately 30 grams of carbohydrates. Potatoes are a good source of complex carbohydrates, which provide sustained energy throughout the day.

Fats

This recipe contains about 15 grams of fat per serving, primarily from the bacon. While bacon is high in saturated fat, it adds a rich and savory flavor to the dish.

Proteins

Kartoffelsalat II provides around 8 grams of protein per serving, thanks to the bacon. Protein is essential for muscle growth and repair.

Vitamins and minerals

Potatoes are a good source of vitamin C, potassium, and B vitamins. These nutrients are important for overall health and well-being.

Alergens

This recipe contains bacon, which may be a potential allergen for some individuals. Be sure to check for any allergies before serving.

Summary

Kartoffelsalat II is a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential nutrients. It is a delicious and satisfying side dish that can be enjoyed by all.

Summary

Kartoffelsalat II is a flavorful and satisfying German potato salad that is perfect for any occasion. With its tangy dressing, crispy bacon, and tender potatoes, it is sure to be a hit with family and friends. Enjoy this delicious side dish warm or at room temperature for a taste of Germany at home.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Kartoffelsalat II. It was a warm summer day, and I was visiting my dear friend Helga in her cozy little cottage in the countryside. Helga was known for her delicious potato salad, and I had begged her to share the secret behind her mouthwatering dish.

As we sat in her sunlit kitchen, sipping on homemade lemonade, Helga pulled out a worn recipe card from her recipe box. The card was yellowed with age and stained with splatters of ingredients from years of use. She handed it to me with a glint in her eye, "This, my dear, is the recipe for my famous Kartoffelsalat II. It has been passed down in my family for generations, and now I am passing it on to you."

I eagerly studied the recipe, taking in each ingredient and step with great care. The combination of potatoes, onions, pickles, and a tangy dressing made my mouth water just thinking about it. Helga patiently guided me through the process, sharing tips and tricks she had learned over the years.

As I followed the recipe, I could feel the love and tradition that went into each ingredient. The potatoes were boiled just right, not too soft or too firm. The onions added a subtle crunch, while the pickles gave a burst of flavor. The dressing, a blend of mayonnaise, mustard, and vinegar, tied everything together in perfect harmony.

After hours of preparation, the Kartoffelsalat II was finally ready to be served. I placed it in a beautiful serving dish and garnished it with a sprinkle of fresh parsley. The aroma that wafted through the kitchen was heavenly, and I couldn't wait to taste the fruits of my labor.

As I took my first bite, I was transported back to my childhood. I could almost hear the laughter of my family gathered around the table, sharing stories and passing dishes. The Kartoffelsalat II was a hit, just as I knew it would be. The flavors danced on my tongue, bringing back memories of shared meals and cherished moments.

From that day on, Kartoffelsalat II became a staple in my own kitchen. I made it for family gatherings, potlucks, and quiet nights at home. Each time I prepared it, I felt a connection to Helga and the generations of women who had come before me. The recipe was more than just a list of ingredients – it was a piece of history, a legacy to be cherished and passed on.

Over the years, I added my own twists and variations to the recipe, making it my own while still honoring the tradition behind it. I shared it with friends and neighbors, who marveled at the depth of flavor and the comfort it brought to their tables.

As I look back on that fateful day in Helga's kitchen, I am grateful for the gift she gave me. The recipe for Kartoffelsalat II has not only filled bellies and delighted taste buds, but it has also brought people together, creating bonds that transcend time and distance.

And so, as I stand in my own kitchen, preparing another batch of Kartoffelsalat II, I can't help but smile. The legacy lives on, one delicious bite at a time.