German potato salad, or "Kartoffelsalat" is generally served hot or warm. This style of potato salad is usually found in southern Germany. Potato salad from northern Germany is generally made with mayonnaise and is quite similar to its U.S. counterpart.
- 3 c potatoes, cooked
- 4 slices of bacon
- 2 Tbsp onions, chopped, fine
- 1 Tbsp parsley, chopped, fine
- 6 gherkins, chopped, small
- ¼ c vinegar
- ¼ tsp black pepper
- 1 tsp salt
- 3 Tbsp sugar
- 2 Tbsp water
Place the potatoes in a medium-size pot with jackets and cover them with enough water just above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and slice into 1/4-inch rounds.
Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
Whisk in the vinegar, black pepper, salt, sugar, water, gherkins and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives (optional). Serve hot.
If the salad is too dry, add juice from the gherkins one tablespoon at a time until you reach the desired consistency.