This German Potato Salad recipe, traditionally called "Kartoffelsalat", is a very simple to make and the flavor combination is dynamite! The warm salad with it's sweet and tart dressing and distinctly German flavor of bacon and drippings make this authentic dish a simple show stopper.
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1 Rinse and scrub potatoes. Once cleaned, place in a large stock pot and fill with enough water to cover potatoes. Add salt and bring to a boil of medium-high heat. Cook until fork-tender, approximately 20 minutes. Drain potatoes and set aside to let cool.
2 In a cast iron skillet, cook bacon over medium-high heat. Get it nice and crispy and then let it drain on rack or paper towel lined plate. Pour off enough of the fat so there’s just enough left in the pan to nicely coat the bottom. Turn the heat to medium-low and add onion. Cook, stirring often to brown onion, about 5 minutes. Use a fork to mix in vinegar, sugar, mustard and salt. Let it simmer while stirring.
3 Slice the cooled and cooked potatoes into rounds or wedges. You really just want them bite sized, so whatever looks good to you will work. Toss the potato wedges in a large bowl and drizzle with the sauce from your skillet. Toss the potatoes to coat them well and transfer to a serving dish. Garnish with roughly chopped chive and bacon pieces. Serve this dish warm.