GERMAN POTATO SALAD — “Kartoffel Salat”

When I think of my Oma I see her at the kitchen table stirring her potato salad or over the sink peeling the potatoes. This was always on the table for any holiday making it the perfect alternative to American Potato Salad. 



10 medium potatoes (Russett are best)

2 slices bacon

1 medium yellow or white onion (diced)

3-5 green onions (sliced – be sure to use tender green tops for color)

1/3 cup white vinegar

1/3 cup vegetable oil

1 beef bouillon cube

1 cup boiling water

1 tsp salt

salt and pepper to taste


Place unpeeled potatoes in a pot of cold water (enough to cover potatoes) and add 1 tsp salt. Bring to boil and cook for approximately 20 minutes or until easily pierced with a fork.

 While potatoes are cooking, combine oil and vinegar with diced yellow onion and green onions in a large bowl. Cut bacon into bite-size pieces and fry until crisp. Add one cup boiling water to one beef bouillon cube and let dissolve.

 Once potatoes are cooked, drain and peel while hot (as hot as you can stand it – use a dish towel to avoid burning hands). Slice peeled potatoes into oil and vinegar mixture. Add cooked bacon with just a little of the drippings. Add approximately half a cup of the dissolved beef bouillon to the potatoes. Stir all to coat potatoes. Let potatoes sit approximately 10-15 minutes to absorb liquids. Add additional beef bouillon mixture to reach moisture level desired. Add salt and paper to taste.

 Delicious served warm!