Easy Bavarian-style German Potato Salad (Kartoffelsalat)
You don't have to cook or peel any potatoes!!
 

This recipe (as a side dish) serves 3 - 4 people.  However, it is so delicious and such a crowd-pleaser that you may wish you had doubled or tripled the recipe.  It stores well in the refrigerator for 3 or 4 days, so it’s a great make-ahead dish that can be warmed up just before your guests arrive. This was a huge hit in the GermanDeli Test Kitchen.

Ingredients:

• ·         ¼ cup finely-diced Double-smoked Bacon (from Schaller & Weber) http://www.germandeli.com/smokedbacon.html

• ·         ¼ cup finely-diced White Onion

• ·         ¼ cup finely-diced German pickles (pick any brand of pickles, they are all good) http://www.germandeli.com/groceries2-pickles.html

• ·         1 individual package (15 g) of Salat-Krönung Kartoffelsalat für Klare Marinade http://www.germandeli.com/knskka3.html

• ·         1 TBLS German pickle juice (from the jar of German pickles)

• ·         1 cup water

• ·         2 TBLS oil (Sunflower oil, canola oil, etc.)

• ·         1 box Bratkartoffeln (your favorite brand of pre-cooked German fried potatoes)  http://www.germandeli.com/brfpo.html

• ·         1 TBLS German mustard (optional) http://www.germandeli.com/groceries1-condiments.html (sweet mustard is not recommended)

• ·         Salt and pepper to taste

• ·         Garnish with fresh chopped chives, parsley, or dill (optional)

 Directions:

In a pan, sauté the bacon until it is browned.  Add the onions to the bacon and cook until soft.  Add the pickles.  Add the pickle juice.  You may add German mustard (optional).  Add the water, oil,  and the Salat-Krönung (Kartoffelsalat) to the pan and stir to combine everything well.  Break up any lumps.  Add the potatoes to the liquid in the pan. 

While heating break up any large slices of potato.  Stir to make sure the liquid coats everything.  After a while the sauce will be begin to thicken.  Don’t cook off all the liquid.  You don’t want the potatoes to get too dry.  Some of the liquid will absorb into the potatoes after you remove it from the heat.  Allow the potato salad to “rest” until it is at the temperature you think is perfect (hot, warm, room-temperature, or even cold). 

Taste the salad and add more salt and pepper if you wish.  Put the salad into a nice bowl.  Sprinkle some fresh chives, parsley, or dill on top (optional) for garnish.  Serve warm or at room temperature, but it is also tasty cold.