About the Recipe
I love a good potato salad. Pefect for the BBQ season ahead of us.
Classic German potato salad, known as "Kartoffelsalat," is a beloved dish that transcends borders, finding its place not only in German cuisine but also in Swiss culinary traditions. This hearty and flavorful salad showcases the versatility and deliciousness of potatoes.
Introduced to the area in the 18th century, potatoes quickly became a reliable and abundant crop, providing sustenance during lean times and serving as a versatile ingredient for countless recipes (think Rosti, Kartoffelwähe, Gratin Dauphinois, Älplermagronen (Alpine Macaroni) and Raclette).
In both Germany and Switzerland, the principles of traditional cuisine emphasize simplicity, wholesomeness, and robust flavors. This salad epitomizes these principles with its combination of tender potatoes, crispy bacon, tangy vinegar, and savory onions. This delightful medley of flavors and textures creates a dish that is as comforting as it is satisfying.
Furthermore, potato salad's adaptability makes it an ideal accompaniment to a variety of dishes, including sausages, bread, schnitzel, and more. Its ability to complement and enhance the flavors of other foods has cemented its place on tables across both countries, whether at family dinners, festive celebrations, or casual gatherings.
In Switzerland, where German influences are prevalent, Swiss potato salad shares many similarities with its German counterpart. Often served warm with a vinegar-based dressing, Swiss potato salad boasts its own regional variations, reflecting the diverse culinary traditions of the country.
Whether enjoyed alongside grilled sausages at a summer barbecue or paired with hearty bread and schnitzel during a cozy winter meal, German and Swiss potato salads continue to be cherished classics. Their enduring popularity speaks to their timeless appeal and their ability to bring people together over a shared love of delicious food.
Ingredients
For the salad:
2 pounds red potatoes
6 slices bacon
1 small onion, finely chopped
1/2 cup chicken broth
1/4 cup apple cider vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
Salt and black pepper to taste
1/2 cup chopped cornichons
Chopped fresh parsley or chives for garnish
Optional Additions
4 hard boiled eggs
1/2 cup Mayonnaise (for a creamier dressing)
Preparation
Wash the potatoes and place them in a large pot. Cover them with water and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain and let cool slightly.
While the potatoes are cooking, fry the bacon in a skillet over medium heat until crisp. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside.
In the same skillet with the bacon drippings, add the chopped onion and cook until softened, about 5 minutes.
In a small bowl, whisk together the chicken broth, apple cider vinegar, sugar, and Dijon mustard (for a creamier dressing, add mayonnaise).
Once the potatoes are cool enough to handle, slice them into rounds or cubes and place them in a large bowl.
Pour the vinegar mixture over the warm potatoes. Add the cooked onions and crumbled bacon (if adding in hard boiled eggs, add them here the addition of eggs will also add a slight creaminess to the overall texture of this salad). Gently toss to combine, being careful not to break up the potatoes too much. Season with salt and black pepper to taste.
Let the salad sit at room temperature for at least 30 minutes before serving, allowing the flavors to meld together.
Garnish with chopped fresh parsley before serving.
