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Bavarian-Style Kartoffelsalat

A recipe for Bavarian-Style Kartoffelsalat! Tender potatoes are tossed with bacon, onion, smoked cheese, and apples.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 -6 Servings
Course: Salad
Cuisine: German

Ingredients

  • 2 pounds (900 grams) firm potatoes such as red skinned or waxy salad potatoes
  • 1 teaspoon vegetable oil
  • 1 teaspoon unsalted butter
  • 6 slices thick streaky bacon cubed
  • 1 medium onion sliced
  • 1/2 cup (125 milliliters) beef stock
  • 1/4 cup scant (50 milliliters) canola or sunflower oil
  • 1/4 cup scant (50 milliliters) red wine vinegar
  • handful fresh flat leaf parsley chopped
  • Salt and freshly ground black pepper to taste
Optional Toppings:
  • 5 1/2 ounces (150 grams) smoked cheese cut into tiny cubes
  • 2 small red apples cored and cubed
  • 6 dill pickles

Instructions

    Cup of Yum
  1. Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork tender but still firm. Drain and allow to cool until about to be handled.
  2. In a skillet, heat oil and butter over medium heat.
  3. Add the bacon and cook until heated through and lightly crisp. Remove to a plate using a slotted spoon. If using the optional smoked cheese, toss it with the bacon.
  4. Add the sliced onion to the skillet and cook until translucent and golden. Transfer to the top of the plate of bacon. Reserve 1 tablespoon of the bacon fat.
  5. Peel the potatoes and cut into half moon slices. Place in a large bowl.
  6. In a small bowl, whisk together beef stock, oil, vinegar, and bacon fat. Pour over the potato slices.
  7. Gently toss in the bacon and onions, parsley, and apples and pickles if using. Do not overmix and mash the potatoes.
  8. Season with salt and pepper. Serve immediately.