Bunter Kartoffelsalat is a warm German potato salad tossed with crispy bacon, fresh radishes, and spring onions in a hot vinegar and oil dressing. The flavors deepen when left to sit for a few hours before serving.
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Wash the potatoes and place them in a large pot. Cover with water, add a generous amount of salt, and bring to a boil. Cook for about 20 minutes, or until the potatoes are soft.
Once cooked, let the potatoes cool down slightly, then peel them.
Slice the peeled potatoes into rounds and place them in a large mixing bowl.
Thinly slice the radishes and spring onions and add them to the bowl with the potatoes.
In a frying pan, cook the diced smoked bacon over medium heat until crispy.
Pour the vegetable oil and vinegar directly into the hot pan with the crispy bacon and its rendered fat.
Season the warm dressing in the pan with sugar, salt, pepper, and mustard. Stir well to combine.
Pour the hot bacon dressing over the potatoes, radishes, and spring onions in the bowl.
Gently mix everything together until well combined.
For best results, let the salad sit for a few hours to allow the flavors to meld before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve cold or gently warm in a pot over low heat, stirring gently.
Yes. Prepare the salad as directed and let it sit for a few hours (or up to overnight in the refrigerator) to allow flavors to meld. Serve at room temperature or gently reheat before serving.
Smoked bacon adds a distinctive flavor, but regular bacon or pancetta work as substitutes. The key is rendering the fat and using the crispy bits with the warm dressing.
Boil for about 20 minutes until soft. Test by piercing with a fork—they should break apart easily without resistance.
The warm vinegar and oil dressing allows the potatoes to absorb the flavors more effectively while they're still slightly warm. This is key to the salad's taste.
Yes. Maintain the ratio of 1 kg potatoes to approximately 60 ml oil, 60 ml vinegar, 1 tbsp sugar, and 75 g bacon. Adjust radishes and spring onions to taste.
