A recipe for Bavarian-Style Kartoffelsalat from the cookbook, Salmagundi: A Celebration of Salads from Around the World, by Sally Butcher.
Course Salad
Cuisine German
Keyword apple, bacon, cheese, potato, salad
Prep Time 15minutes
Cook Time 30minutes
0minutes
Total Time 45minutes
Servings 4-6 Servings
Ingredients
2pounds(900 grams) firm potatoessuch as red skinned or waxy salad potatoes
1teaspoonvegetable oil
1teaspoonunsalted butter
6slicesthick streaky baconcubed
1medium onionsliced
1/2cup(125 ml) beef stock
1/4cupscant (50 ml) canola or sunflower oil
1/4cupscant (50 ml) red wine vinegar
handful fresh flat leaf parsleychopped
salt and freshly ground black pepper to taste
Optional Toppings:
5 1/2ounces(150 grams) smoked cheesecut into tiny cubes
2small red applescored and cubed
6dill pickles
Instructions
Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork tender but still firm. Drain and allow to cool until about to be handled.
In a skillet, heat oil and butter over medium heat. Add the bacon and cook until heated through and lightly crisp. Remove to a plate using a slotted spoon. If using the optional smoked cheese, toss it with the bacon. Add the sliced onion to the skillet and cook until translucent and golden. Transfer to the top of the plate of bacon. Reserve 1 tablespoon of the bacon fat.
Peel the potatoes and cut into half moon slices. Place in a large bowl.
In a small bowl, whisk together beef stock, oil, vinegar, and bacon fat. Pour over the potato slices. Gently toss in the bacon and onions, parsley, and apples and pickles if using. Do not overmix and mash the potatoes. Season with salt and pepper. Serve immediately.