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Kartoffelsalat (Warm German Potato Salad)

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“Posted for World Tour 2006. Yes yes yes this is yet another German potato Salad recipe but this has a slight twist with the Caraway seeds”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
  2. While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
  3. Drain potatoes and let stand until cool enough to handle; cut potatoes into eighths and in a bowl combine with bacon; keep mixture warm, covered.
  4. Pour off all but 3 tablespoons fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes.
  5. Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
  6. Serve potato salad warm or at room temperature, garnished with parsley.

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