Kartoffelsalat III

Authentic German Kartoffelsalat III Recipe with Bacon and Parsley

Region / culture: Germany | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Kartoffelsalat III, also known as German Potato Salad, is a traditional dish that is popular in Germany and other European countries. This recipe features tender potatoes mixed with a tangy vinegar dressing, bacon, and fresh herbs for a flavorful side dish that is perfect for any occasion.

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 family gatherings and celebrations. The recipe has evolved over time, with different regions adding their own unique twist to the dish. Today, Kartoffelsalat III is enjoyed by people all over the world for its delicious flavors and comforting appeal.

Ingredients

10 medium potatoes, well scrubbed
1 large white onion, chopped
0.5 cup cider vinegar
0.5 cup water
4 tbsp olive oil
4 slices bacon, cooked and crumbled
3 tbsp parsley, chopped
1 tsp salt
1 tsp freshly ground black pepper

How to prepare

Cook the potatoes in water until they are tender.
Once they are cooked, remove the skins while the potatoes are still hot.
Set the potatoes aside and let them cool down until you can handle them comfortably.
Slice the potatoes and place them in a large bowl.
In a saucepan, simmer the onion with vinegar and water until the onion is tender.
Pour the mixture over the potatoes and let it stand until it becomes cold.
Avoid mixing or disturbing the potatoes, as they may crumble and become mushy.
Once the potatoes are cool, add oil, bacon, parsley, salt, and pepper to the bowl.
Gently toss the ingredients together to blend the flavors.

Variations

Add in some mustard or pickles for a tangy twist.
Use different herbs such as dill or chives for added flavor.
Substitute the bacon with smoked tofu or tempeh for a vegetarian version.

Cooking Tips & Tricks

Be sure to cook the potatoes until they are just tender, as overcooking can cause them to become mushy.

- Allowing the potatoes to cool before adding the dressing will help them absorb the flavors better.

- For a vegetarian version, you can omit the bacon and add in some smoked paprika for a similar flavor profile.

- Feel free to customize the recipe by adding in other ingredients such as pickles, mustard, or even hard-boiled eggs for a different twist.

Serving Suggestions

Kartoffelsalat III pairs well with grilled meats, sausages, or roasted vegetables. It can also be served alongside a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Boil the potatoes until tender, then cool and slice them for the salad.

- Simmer the onion in vinegar and water to soften and infuse flavor into the dressing.

- Toss the ingredients gently to combine and avoid breaking up the potatoes.

Ingredient Substitutions

Use red potatoes or Yukon gold potatoes instead of white potatoes.

- Substitute white wine vinegar or apple cider vinegar for a different flavor profile.

- Use turkey bacon or vegetarian bacon as a substitute for traditional bacon.

Make Ahead Tips

Kartoffelsalat III can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will continue to meld together, making it even more delicious.

Presentation Ideas

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

Pairing Recommendations

This dish pairs well with a crisp white wine such as Riesling or Sauvignon Blanc. It also goes well with a cold beer or sparkling water with lemon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salad in a skillet over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

Each serving of Kartoffelsalat III contains approximately 250 calories. This makes it a moderate-calorie side dish that can be enjoyed as part of a balanced meal.

Carbohydrates

Each serving of Kartoffelsalat III contains approximately 30 grams of carbohydrates. Potatoes are a good source of complex carbohydrates, which provide a steady source of energy for the body.

Fats

This dish contains about 10 grams of fat per serving, primarily from the olive oil and bacon. While fats are high in calories, they are essential for overall health and provide flavor and richness to the dish.

Proteins

With around 5 grams of protein per serving, Kartoffelsalat III is a moderate source of this essential nutrient. Protein is important for muscle growth and repair, as well as overall health and well-being.

Vitamins and minerals

Potatoes are a good source of vitamin C, potassium, and B vitamins. These nutrients play a crucial role in maintaining a healthy immune system, nerve function, and energy production in the body.

Alergens

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

Summary

Kartoffelsalat III is a nutritious and flavorful side dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It can be enjoyed as part of a well-rounded meal to provide energy and essential nutrients for the body.

Summary

Kartoffelsalat III is a classic German Potato Salad recipe that is easy to make and full of delicious flavors. With tender potatoes, tangy vinegar dressing, and crispy bacon, this dish is sure to be a hit at your next gathering. Enjoy it as a side dish or a light meal for a taste of traditional German cuisine.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a warm summer day, and I was visiting my dear friend Helga in her cozy kitchen. As soon as I walked in, I was greeted by the enticing aroma of potatoes and herbs mingling together in perfect harmony.

Helga, a talented cook with a passion for traditional German dishes, was busy chopping onions and whisking together a tangy dressing for her famous Kartoffelsalat III. I watched in awe as she worked her magic, effortlessly transforming simple ingredients into a masterpiece of flavor and texture.

As I sat at the kitchen table, sipping on a cup of hot tea, Helga shared the story behind the recipe. She told me that Kartoffelsalat III was a family heirloom, passed down from generation to generation. Each cook in the family had added their own twist to the recipe, creating a unique and delicious dish that had become a beloved tradition.

I listened intently as Helga explained the steps involved in making Kartoffelsalat III. It was a labor of love, she said, but the end result was always worth it. The secret, she revealed, was in the dressing – a blend of vinegar, oil, mustard, and spices that brought out the best in the tender potatoes and crunchy veggies.

After a few hours of chopping, mixing, and tasting, the Kartoffelsalat III was finally ready. I eagerly filled my plate with a generous serving, savoring every bite of the tangy, creamy salad. It was unlike anything I had ever tasted before – a perfect balance of flavors and textures that danced on my taste buds.

As I finished my meal, Helga handed me a handwritten copy of the recipe. She encouraged me to give it a try at home, assuring me that with a little practice, I could master the art of making Kartoffelsalat III just like she did.

And so, armed with Helga's recipe and a newfound passion for traditional German cuisine, I set out to recreate the magic of Kartoffelsalat III in my own kitchen. I gathered the ingredients – potatoes, onions, pickles, and herbs – and set to work, following Helga's instructions to the letter.

As the salad came together, I could almost hear Helga's voice guiding me through each step. I added a pinch of this and a dash of that, adjusting the seasoning until it was just right. And when I took my first bite of the finished dish, I knew that I had succeeded.

From that day forward, Kartoffelsalat III became a staple in my repertoire of recipes. I shared it with friends and family, delighting in their compliments and praises. And as I continued to make it, I added my own personal touches to the dish, honoring the tradition that had been passed down to me.

Now, whenever I make Kartoffelsalat III, I think of Helga and the day she shared her recipe with me. I think of the love and care that goes into every batch, and the joy that comes from sharing it with others. And most of all, I think of the special bond that food creates between us, connecting us to our past and to each other in a way that is truly magical.