While living in Bavaria one of my favorite Fall recipes was Kartoffelsalat. Unlike American potato salad, it is served warm and blends the succulent tastes of vinegar,sugar, and potatoes. This is the perfect side dish accompaniment to roasted pork roast, dumplings and sour kraut (recipe to follow later). Until then, consider this amazing dish for your upcoming holiday season dining table!
Kartoffelsalat
4 large potatoes- Boiled in their jackets, peeled and sliced 1/8” thick
5 thick slices of bacon- Diced
1 Cup chopped onion
Mix dressing ingredients in measuring cup:
¼ Cup wine vinegar
¼ Cup water
¼ Cup sugar
Salt and pepper to taste
1 .Fry the diced bacon in a large skillet over medium heat, stirring often, until almost crisp.
2 . Add chopped onion and continue stirring until onion is cooked and turns slightly golden brown.
3 . Add mixed dressing ingredients, heat and stir until mixture boils and sugar is dissolved.
4. Add sliced potatoes, mixing everything together well.
5. Season with salt and pepper.
6. Continue cooking, stirring frequently, for at least 10 minutes, or until the potatoes have absorbed all the liquid and are heated through. Continue heating and turning the mixture over for another 5 to 10 minutes. May allow to stand for additional 10-15 minutes to let the flavors blend completely.
Guten Essen!
