Description
German Potato Salad, or Kartoffelsalat, is a hearty and flavorful dish with creamy potatoes, tangy vinegar, mustard, and smoky plant-based bacon or chickpeas. Perfect as a side or standalone meal, this recipe is versatile and delicious for any gathering.
Ingredients
2 pounds red potatoes
1/4 cup chicken or vegetable broth
3 tablespoons white vinegar or cider vinegar
1/2 tablespoon white sugar
1 teaspoon Dijon mustard or German mustard
12 ounces plant-based bacon or 1 cup crisped chickpeas (Halal-friendly)
1 medium red onion
3 cloves garlic
2–3 tablespoons chopped Italian parsley
Salt and pepper to taste
Chives for garnish (optional)
Instructions
Wash and cut the red potatoes into halves if large (keep the peel on for texture and flavor).
Place the potatoes in a large pot and cover them with cold water. Bring to a boil, then reduce heat and simmer for about 10-15 minutes, or until tender but still firm. Drain well and let cool.
In a bowl, whisk together chicken or vegetable broth, vinegar, sugar, Dijon mustard, salt, and pepper.
Add the cooled potatoes to the bowl and toss to coat. Let the salad sit for a few minutes to absorb the dressing.
In a separate skillet, cook the plant-based bacon or chickpeas until crispy. Add to the potato mixture along with the chopped red onion, minced garlic, and Italian parsley.
Mix everything together until well combined.
Taste and adjust salt, pepper, or other seasonings as needed.
Transfer to a serving dish and garnish with chives (optional) before serving.
Notes
For a lighter version, skip the plant-based bacon or chickpeas and use a low-fat broth.
Use a mix of red vinegar and cider vinegar for extra depth of flavor.
This salad can be stored in an airtight container in the refrigerator for up to 3-4 days.
Leftover dressing can be stored separately for up to one week and added just before serving.