👨‍🍳 作り方

1. 1

   Place the scrubbed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 20-25 minutes. Do not overcook; they should hold their shape.

   ⏱️ 25 minutes
2. 2

   While the potatoes are boiling, place the diced bacon in a large skillet or frying pan over medium heat. Cook, stirring occasionally, until the bacon is crispy and golden brown, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered bacon fat in the skillet.

   ⏱️ 10 minutes
3. 3

   Add the finely diced onion to the bacon fat in the skillet. Sauté over medium heat until the onion is softened and translucent, about 5-7 minutes. Be careful not to burn the onion.

   ⏱️ 7 minutes
4. 4

   Carefully pour the beef broth and white wine vinegar into the skillet with the onions. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer gently for 2-3 minutes to allow the flavors to meld.

   ⏱️ 3 minutes
5. 5

   Once the potatoes are tender, drain them well. While they are still warm (this is key for absorbing the dressing), peel them if desired (though leaving the skins on adds texture and nutrients) and slice them into about 1/4-inch (0.5 cm) thick rounds or cubes. Place the warm potato slices in a large serving bowl.

   ⏱️ 5 minutes
6. 6

   Pour the warm dressing from the skillet over the sliced potatoes. Add the reserved crispy bacon. Gently toss everything together until the potatoes are evenly coated. Season with salt and freshly ground black pepper to taste. If using, stir in the chopped fresh parsley.

   ⏱️ 2 minutes
7. 7

   Serve the Kartoffelsalat immediately while it is warm. The flavors will continue to meld as it sits, but it is best enjoyed fresh and warm.

   ⏱️ Immediate