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Dive into the world of German cuisine with Kartoffelsalat, a traditional potato salad that's both hearty and refreshing. This dish combines tender potatoes with a tangy dressing, creating a versatile side dish that complements a wide range of main courses and gatherings.

Ingredients:

2 lbs (0.9 kg) potatoes, preferably waxy varieties like Yukon Gold or red potatoes

1/2 cup finely chopped onion

1/4 cup chopped fresh parsley

3 tablespoons apple cider vinegar

2 tablespoons vegetable or olive oil

1 tablespoon Dijon mustard

1 teaspoon sugar

Salt and pepper to taste

Optional: crispy bacon, chopped chives, diced pickles for extra flavor

Instructions:

Wash and scrub the potatoes, then place them in a large pot of salted water. Bring to a boil and cook until tender but still firm, about 15-20 minutes. Drain the potatoes and let them cool slightly before peeling (if desired) and slicing them into rounds or chunks. In a small bowl, whisk together the apple cider vinegar, oil, mustard, sugar, salt, and pepper to make the dressing. Place the warm potatoes in a large mixing bowl. Add the chopped onion and parsley. Pour the dressing over the potatoes and gently toss to coat evenly. For best flavor, let the Kartoffelsalat marinate in the refrigerator for at least 1 hour before serving. Just before serving, taste and adjust the seasoning if needed. Add any optional ingredients for extra flavor and texture.

Serving:

Serve the Kartoffelsalat as a side dish at your next barbecue, picnic, or Oktoberfest celebration. It pairs perfectly with grilled sausages, schnitzel, or roast chicken. Garnish with additional chopped parsley or chives for a pop of color.

Elevate your side dish game with the classic flavors of Kartoffelsalat. This German potato salad is a timeless favorite that's sure to please everyone at the table. Whether served warm or cold, it's a delicious addition to any meal.