Equipment
Ingredients
Potatoes
- 800 g waxy potatoes, unpeeled, washed
- kosher salt
Bacon and Shallots
- 150 g thick-cut bacon, diced
- 100 g shallots, thinly sliced
- 15 ml neutral oil
Warm Vinaigrette
- 100 ml beef broth, warm
- 45 ml apple cider vinegar
- 30 g whole-grain mustard
- 5 g white sugar
- black pepper, freshly ground
Garnish
- 10 g fresh chives, finely chopped
Nutrition (per serving)
Method
Slice the washed potatoes into even 5mm rounds.
Place the sliced potatoes in a large pot and cover with cold water. Add a generous amount of salt. Bring to a boil at 100 degrees Celsius or 212 degrees Fahrenheit, then reduce heat to simmer for 10 to 12 minutes until the potatoes are tender but not falling apart.
Drain the potatoes thoroughly in a colander. Spread them out gently on a baking sheet or leave them in the warm, dry pot off the heat to let excess steam evaporate.
In a large skillet over medium heat, fry the diced bacon until crispy and the fat has completely rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet.
Add the sliced shallots to the warm bacon fat in the skillet. Fry over medium-low heat until they turn deeply golden and sweet. Remove them with a slotted spoon and drain alongside the bacon. Keep the remaining fat in the skillet.
Return the skillet with the bacon fat to medium heat. Whisk in the beef broth, apple cider vinegar, whole-grain mustard, sugar, and black pepper. Bring to a gentle simmer at 90 degrees Celsius or 195 degrees Fahrenheit, scraping up any browned bits from the bottom of the pan.
Transfer the warm, steamed-off potatoes to a large mixing bowl. Pour the hot vinaigrette directly over the potatoes.
Gently fold the potatoes to ensure they are evenly coated with the dressing. Use a silicone spatula and scoop from the bottom to avoid breaking the potato slices.
Let the potato salad rest at room temperature for 15 minutes. This passive time allows the starch in the warm potatoes to absorb the tangy dressing, creating a creamy texture without mayonnaise.
Just before serving, gently fold in the reserved crispy bacon, fried shallots, and chopped fresh chives. Serve warm or at room temperature.
Chef's Notes
- Temperature is critical in this recipe. Potatoes are like sponges when warm, but their starches lock up when cold. Always dress the potatoes while they are hot.
- Using beef broth rather than chicken or vegetable broth provides the authentic, deeply savory backbone found in traditional Southern German preparations.
- Do not rinse the potatoes after boiling. Letting them steam-dry on a tray removes surface water, leaving more room for the potatoes to absorb the rich bacon vinaigrette.
- The bacon fat acts as the oil component of your vinaigrette. If you have less than 45ml of fat in the pan after frying the bacon, make up the difference with a neutral oil to ensure the dressing emulsifies properly.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently in a skillet or microwave to melt the bacon fat before serving.
Reheating: Gently warm in a skillet over low heat until the dressing becomes fluid again, adding a splash of broth if it seems dry.
