Grandma Garstang's Authentic German Kartoffelsalat
This delightful and hearty German Potato Salad is a cherished family recipe passed down through generations of the Garstang family. Unlike the common mayo-laden versions, this salad shines with the use of warm and tangy vinegar dressing that binds the tender potatoes, smoky bacon, and fresh onions, resulting in a dish that is both flavorful and comforting. Prepare yourself for an unforgettable experience, as this traditional dish is served warm, making it perfect for gatherings or a satisfying meal on its own. With each bite, you can almost feel the love and history that has gone into its creation, echoing the resilience and longevity of the generations that have enjoyed it while working hard on the farm. Make sure you have a working AED nearby, just in case you get too excited – because this salad is that good!
N/A
Servings
233
Calories
7
Ingredients
Ingredients
red potatoes
5 lbs (peeled and sliced)
smoked bacon
1 lb (cooked and crumbled or chopped)
white onion
1 large (chopped)
eggs
8 (hard-boiled and chopped)
sugar
1 cup (none)
white vinegar
2 cups (none)
all-purpose flour
1/2 cup (none)
Instructions
1
Start by peeling the red potatoes and cut them into half-dollar size slices, about 1/4 inch thick. If your potatoes are large, cut them in half lengthwise before slicing. Place the potato slices in a large bowl filled with cold water to prevent browning.
2
Cook the smoked bacon in a pan or using the Alton Brown method in the oven until crispy. Reserve all drippings. Once cooled, crumble or chop the bacon and combine it with the reserved drippings in a bowl. Set aside.
3
Boil the eggs in a pot for 15-20 minutes after the water reaches a rolling boil until hard-boiled. Once cooked, shell and coarsely chop the eggs before covering and setting aside.
4
Chop the white onion into medium-sized pieces and rinse them under hot water in a colander for about a minute to eliminate bitter flavors.
5
In a large stock pot (at least 12 quarts), fill with hot tap water and bring to a boil. Drain the potato slices from the cold water and slowly add them to the pot. Cook until just tender yet firm (al dente). Drain the potatoes and return them to the pot, keeping in mind that they'll continue to cook slightly from residual heat.
6
While the potatoes are boiling, mix the bacon, onion, and eggs in a large bowl. In a separate 4-quart saucepan, heat the reserved bacon drippings over low heat. Once warm, add the all-purpose flour, stirring until smooth. Gradually add the sugar and whisk in the vinegar. Heat the mixture over medium, increasing the heat to medium-high until the sauce thickens to a consistency similar to thin mayonnaise. Remove from heat and cover.
7
Once the potatoes are drained, gently combine them with the bacon-egg-onion mixture in the stock pot. Carefully pour the warm sauce over and gently stir until everything is well mixed. The yolks from the eggs will emulsify into the sauce, creating a perfectly creamy texture without the use of mayonnaise.
8
Serve the potato salad warm alongside your favorite German dishes, such as bratwurst, schnitzel, or sauerbraten, preferably with a glass of strong beer. This dish is hearty enough to stand on its own, and you'll find it impossible to resist another serving!
Nutrition Information
15g
Fat
24g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grandma Garstang's Authentic German Kartoffelsalat?
It is a traditional family recipe for German Potato Salad that uses a warm, tangy vinegar dressing instead of mayonnaise.
Is this potato salad served warm or cold?
This specific German potato salad is traditionally served warm for the best flavor experience.
Does this recipe contain mayonnaise?
No, this recipe is a no-mayonnaise version that relies on a sauce made from bacon drippings, vinegar, and egg yolks.
What type of potatoes are best for this recipe?
The recipe specifically calls for red potatoes.
How many pounds of potatoes do I need?
You will need 5 lbs of red potatoes.
How should the potatoes be sliced?
Peel the potatoes and cut them into half-dollar sized slices about 1/4 inch thick.
What kind of bacon should be used?
One pound of smoked bacon is used in this recipe.
Should I keep the bacon grease?
Yes, it is essential to reserve all bacon drippings to create the warm sauce.
How many eggs are required for this salad?
The recipe calls for 8 hard-boiled eggs.
How long should I boil the eggs?
Boil the eggs for 15-20 minutes after the water reaches a rolling boil to ensure they are hard-boiled.
What type of onion is recommended?
One large white onion, chopped into medium pieces, is recommended.
Why should I rinse the onions in hot water?
Rinsing the chopped onions under hot water for about a minute helps eliminate bitter flavors.
What is in the warm vinegar dressing?
The dressing is made from bacon drippings, all-purpose flour, sugar, and white vinegar.
How much vinegar is used in the sauce?
The recipe requires 2 cups of white vinegar.
Is there sugar in this potato salad?
Yes, the sauce includes 1 cup of sugar to balance the vinegar.
What is the purpose of the flour?
The 1/2 cup of all-purpose flour acts as a thickener for the warm sauce.
How does the salad become creamy without mayo?
The egg yolks from the chopped eggs emulsify into the warm sauce, creating a creamy texture.
What does 'al dente' mean for the potatoes?
It means the potatoes should be cooked until they are just tender but still firm to the touch.
Can I cook the bacon in the oven?
Yes, the recipe suggests using a pan or the Alton Brown oven method until the bacon is crispy.
What size pot is needed to boil the potatoes?
A large stock pot of at least 12 quarts is recommended.
How thick should the sauce be?
The sauce should be heated until it reaches a consistency similar to thin mayonnaise.
Why should sliced potatoes be placed in cold water?
Placing them in cold water after slicing prevents them from browning before they are boiled.
What are some recommended side dishes?
It pairs perfectly with bratwurst, schnitzel, or sauerbraten.
What is the calorie count per serving?
There are approximately 233 calories per serving.
How much protein is in one serving?
Each serving contains approximately 6g of protein.
What are the fat and carbohydrate counts?
Each serving has about 15g of fat and 24g of carbohydrates.
Is this an authentic German recipe?
Yes, it is described as an authentic Garstang family recipe passed down through generations.
Can this be eaten as a main meal?
Yes, the dish is described as hearty enough to stand on its own as a satisfying meal.
What beverage goes well with this dish?
A glass of strong beer is a suggested accompaniment for this traditional German dish.
How do I ensure the bacon is evenly distributed?
The bacon should be crumbled or chopped and mixed with the eggs and onions before adding the potatoes.