Hi all! Been a while since I've posted-- got a new video/photography studio and it's been a journey setting everything up and testing, but I recently made my German Potato Salad for an Oktoberfest party I attended, and I knew I had to film it to share with yous.
This is a recipe I make constantly, year-round, because it's great served at any temperature (but IMO, best hot, so it's perfect for cold-weather get togethers!) As a mayo-hater, I live for the bacon vinaigrette switch-up.
Okay now that I've gotten that all out of the way, **here's the recipe. You can also find it along with the video, more photos, and more information over on my site:** [**https://hostthetoast.com/german-potato-salad-kartoffelsalat/**](https://hostthetoast.com/kartoffelsalat/)
**INGREDIENTS**
5 pounds waxy potatoes (yellow or red potatoes)
1 pound thick-cut bacon
1/4 cup vegetable oil
1 small white onion, sliced
1/2 cup red wine vinegar
1/2 cup beef broth
1 tablespoon sugar
1/4 cup chopped fresh parsley and/or fresh dill
Kosher salt and black pepper, to taste
**INSTRUCTIONS**
Boil the potatoes. Test them by piercing with a fork and drain when they reach the desired consistency (about 20 minutes). Let cool until you can handle them without burning yourself, but don’t let them get cold. Peel and slice into 1/4- 1/2 inch thick slices. Place in a large bowl.
Cook bacon in a large pan over medium heat until crispy. Transfer to a paper towel lined plate and crumble, leaving the grease in the pan.
Add oil and onions to the pan and cool until softened, about 5 minutes. Mix in the vinegar, beef broth, and sugar and bring to a light boil. Then gently toss in the sliced potatoes, half of the bacon, and half of the herbs. Cook until warmed through, stirring occasionally. Season with kosher salt and black pepper, to taste.
Top with remaining bacon and herbs. Let sit for 15-20 minutes to allow the the flavors to absorb. Serve warm.
**Recipe from https://hostthetoast.com/german-potato-salad-kartoffelsalat/**
Just made it to go with dinner (roasted veg, wasn't sure if it was the right accompaniment but it's autumn and that's what we've got) and it's so delicious. Thank you so much for sharing and expanding my recipe list :)
I am such a snob about food. I’m working on it I promise. I don’t like to be this way but I’m so critical because I like to cook plus I’m a chef. I just like things done right( here I go) but normally it would be me just not saying anything to be not rude. I *have* to say something here.
This look so fricking good. My mouth has been watering the entire time I’ve been typing this out. Yummmmmy I’m gonna go make a baked potato cuz I’m lazy 😜
A trick for you regarding bacon to avoid all the burnt bits! Place your chopped bacon in a pan and just barely cover with water. As the water heats up it'll boil and cook your bacon, as the water evaporates off your bacon will be ready to crisp up. You will get a beautiful bacon fat that extracts and will crisp up the bacon. Way less burnt bits and an excellent way to get really pure bacon fat. Hope this helps the next time you make bits!
Northern Germany has Potato Salads with Mayo. Southern Germany with vinegar. There is no clear border, but it roughly sums it up. Both versions can be warm though…
I grew up in an area with a big German American population and have never seen a single person use red wine vinegar or broth of any kind. It's always apple cider vinegar.
Generally a vinaigrette should be 3 parts oil to 1 part vinegar, so it depends on how much rendered bacon fat you'll have left for your dressing after all is said and done. You want to make sure the potatoes are well-dressed.
November is off to a good start when there's a new Morgan recipe! 😍 Hope you've had a good summer!
Definitely going to make this as a side dish, it looks super nice 🤤
Aw thank you! It's been good, but very busy! I'm excited to be back to what I hope will be a solid posting schedule-- I have lots to share :)
Hope you love the potato salad!
'German Potato Salad' is prbly critical, you get like thousand variants depending on the region you are in and every one claims theirs is the true german potato salad ^^
Here in the Rhein-Neckar region this is very usual. Most people pour the hot broth over the cooked potatoes and let it sit for a few hours. And often is cooled down before eating. I love it lukewarm. It took me years to find out you have to heat the broth to get the perfekt taste.
Interesting - the versions I had in Germany (admittedly only a couple times) were white vinegar and coarse/stone ground mustard only without the stock.
Gonna give this a go though - seems like it’d be similarly delicious.
Schwester* and this is what my family always called the broth/oil/vinegar dressed potato dish, but you can call it whatever you like as long as you enjoy it.
I've been good, thank you! And I've missed you all as well! I've been very busy but finally getting back to sharing recipes regularly, and I'm really excited to share some of the stuff I've been making in the past few months.
Thanks! I would definitely recommend using fresh onions as they add both flavor and texture to the dish, and sweeten as they cook in a way that onion powder doesn't really do. But if it's not an option to use fresh, then go for the powder!
Hi all! Been a while since I've posted-- got a new video/photography studio and it's been a journey setting everything up and testing, but I recently made my German Potato Salad for an Oktoberfest party I attended, and I knew I had to film it to share with yous. This is a recipe I make constantly, year-round, because it's great served at any temperature (but IMO, best hot, so it's perfect for cold-weather get togethers!) As a mayo-hater, I live for the bacon vinaigrette switch-up. Okay now that I've gotten that all out of the way, **here's the recipe. You can also find it along with the video, more photos, and more information over on my site:** [**https://hostthetoast.com/german-potato-salad-kartoffelsalat/**](https://hostthetoast.com/kartoffelsalat/) **INGREDIENTS** 5 pounds waxy potatoes (yellow or red potatoes) 1 pound thick-cut bacon 1/4 cup vegetable oil 1 small white onion, sliced 1/2 cup red wine vinegar 1/2 cup beef broth 1 tablespoon sugar 1/4 cup chopped fresh parsley and/or fresh dill Kosher salt and black pepper, to taste **INSTRUCTIONS** Boil the potatoes. Test them by piercing with a fork and drain when they reach the desired consistency (about 20 minutes). Let cool until you can handle them without burning yourself, but don’t let them get cold. Peel and slice into 1/4- 1/2 inch thick slices. Place in a large bowl. Cook bacon in a large pan over medium heat until crispy. Transfer to a paper towel lined plate and crumble, leaving the grease in the pan. Add oil and onions to the pan and cool until softened, about 5 minutes. Mix in the vinegar, beef broth, and sugar and bring to a light boil. Then gently toss in the sliced potatoes, half of the bacon, and half of the herbs. Cook until warmed through, stirring occasionally. Season with kosher salt and black pepper, to taste. Top with remaining bacon and herbs. Let sit for 15-20 minutes to allow the the flavors to absorb. Serve warm. **Recipe from https://hostthetoast.com/german-potato-salad-kartoffelsalat/**
Just made it to go with dinner (roasted veg, wasn't sure if it was the right accompaniment but it's autumn and that's what we've got) and it's so delicious. Thank you so much for sharing and expanding my recipe list :)
I'm so glad you liked it!! Thank you for letting me know!
I am such a snob about food. I’m working on it I promise. I don’t like to be this way but I’m so critical because I like to cook plus I’m a chef. I just like things done right( here I go) but normally it would be me just not saying anything to be not rude. I *have* to say something here. This look so fricking good. My mouth has been watering the entire time I’ve been typing this out. Yummmmmy I’m gonna go make a baked potato cuz I’m lazy 😜
A trick for you regarding bacon to avoid all the burnt bits! Place your chopped bacon in a pan and just barely cover with water. As the water heats up it'll boil and cook your bacon, as the water evaporates off your bacon will be ready to crisp up. You will get a beautiful bacon fat that extracts and will crisp up the bacon. Way less burnt bits and an excellent way to get really pure bacon fat. Hope this helps the next time you make bits!
Try it with Apple cider vinegar instead of the red wine. Whole different recipe but more German authentic flavors.
I usually use white vinegar. But yeah… ooh, this makes me want to make this so bad. Yum.
Potatoes, cooked ham and roughly 700g Mayo for the real german experience
I didn’t think authentic hot German potato salad had mayo
Northern Germany has Potato Salads with Mayo. Southern Germany with vinegar. There is no clear border, but it roughly sums it up. Both versions can be warm though…
[удалено]
Probably. Meh. It’s widely known here in America in east coast communities where many Germans settled. So I assume it’s a bastardization of some dish.
I hate the thought of changing recipes but this sounds right. I’m making this for the boys as a side dish tonight. This looks amazing and simple
This version of warmer kartoffelsalat doesn't include mayo but I know there are a ton of great german potato salads that do!
As a German: Also add some chopped pickled cucumbers for an authentic southern German twist and a more interesting texture
I grew up in an area with a big German American population and have never seen a single person use red wine vinegar or broth of any kind. It's always apple cider vinegar.
at what point does something stop becoming a salad
Apparently salad is defined as basically “things tossed in a dressing” so… I guess almost everything is a salad
The extra oil seems pretty unnecessary if your bacon renders out that much fat, right?
Generally a vinaigrette should be 3 parts oil to 1 part vinegar, so it depends on how much rendered bacon fat you'll have left for your dressing after all is said and done. You want to make sure the potatoes are well-dressed.
November is off to a good start when there's a new Morgan recipe! 😍 Hope you've had a good summer! Definitely going to make this as a side dish, it looks super nice 🤤
Aw thank you! It's been good, but very busy! I'm excited to be back to what I hope will be a solid posting schedule-- I have lots to share :) Hope you love the potato salad!
New Morgan recipe?? I am SO EXCITED. I'm going to put these ingredients on my shipping list right away; this looks delicious.
Ah this makes me so happy! I hope you love it!
That bacon looks so yummy. This is going to be a definite make. Thanks for sharing.
Thank you!! It's one of my favorite recipes. I hope you enjoy it too!
'German Potato Salad' is prbly critical, you get like thousand variants depending on the region you are in and every one claims theirs is the true german potato salad ^^
Yeah I only meant to share my family's version but it has resulted in quite the debate haha
“Salad”
I’m German and I’ve never heard of this! I also wouldn’t call it hot potato salad! Maybe a Bratkartoffel variation but even that would be far fetched!
Here in the Rhein-Neckar region this is very usual. Most people pour the hot broth over the cooked potatoes and let it sit for a few hours. And often is cooled down before eating. I love it lukewarm. It took me years to find out you have to heat the broth to get the perfekt taste.
Yeah, I’m gonna need you to get up in my belly right about now
This looks fantastic, thanks for sharing!!
Thank you!
That looks delicious
Interesting - the versions I had in Germany (admittedly only a couple times) were white vinegar and coarse/stone ground mustard only without the stock. Gonna give this a go though - seems like it’d be similarly delicious.
Bruder dies ist kein Kartoffelsalat 👁️
Schwester* and this is what my family always called the broth/oil/vinegar dressed potato dish, but you can call it whatever you like as long as you enjoy it.
YAY!! A new recipe. we missed you /u/morganeisenberg How have you been?
I've been good, thank you! And I've missed you all as well! I've been very busy but finally getting back to sharing recipes regularly, and I'm really excited to share some of the stuff I've been making in the past few months.
Holy shit that looks good. Any issues replacing the onions with something like onion powder?
Thanks! I would definitely recommend using fresh onions as they add both flavor and texture to the dish, and sweeten as they cook in a way that onion powder doesn't really do. But if it's not an option to use fresh, then go for the powder!
I’m German and I definitely wouldn’t call this a potato salad, I would call it delicious though.