KARTOFFELSALAT (German Potato Salad)



This is an authentic recipe from my Great Grandmother, and Grandma's, and it was one of my dad's favorite dishes, besides Grandma's mincemeat pie! Sadly, my Great Grandmother and Grandmama died both when I was barely 5 yrs. old. And sadder I recently lost my dad died when he was 61 yrs. old. I'm sharing this recipe in their memory, and I pray that someone somewhere will love this Kartoffelsalat recipe as much as my family did (not me though) and share with their loved ones. God Bless and happy cooking!

pinch tips: How to Slice & Mince Vegetables Like a Pro






20 Min


30 Min


Stove Top


small new potatoes, sliced in 1/4 inch slices (best if using yukon gold potatoes because they are deep yellow in color, buttery and flavorful. and they keep their shape well).
slices bacon
1/2 c
onions, chopped
1 tsp
2 tsp
1 pinch
2 tsp
3-4 Tbsp
white vinegar, my mom and grandma used surig essig essence vinegar

1/2 c
1/2 Tbsp
fresh parsley, minced

Directions Step-By-Step

* Cook potatoes in jackets in salted water. When barely fork
tender, drain. Put the sliced potatoes in a large mixing bowl and set aside.
* Fry bacon until crisp; remove, from pan. Add onion and cook until tender in the bacon fat. Draining off all but 2 Tbsp. of the bacon fat.
* Add the flour, sugar, salt and pepper to the skillet and cook and stir until lightly brown.
* Stir in the vinegar and water and cook until it comes to a boil and slightly thickened. As soon as it boils, remove from heat and pour the mixture over the potatoes. Cover the bowl of potatoes and let sit for at least one hour.
* The longer the potato salad sits, the better it will taste. Best served at room temperature the next day. Sprinkle minced parsley over the top before serving. I hope you enjoy this Kartoffelsalat (German Potato Salad) as much as my family through generations did!!
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Und kann vieles mehr:

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Weil SURIG ein Lebensmittel ist, ist es vollständig biologisch abbaubar und damit besonders umweltverträglich.


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