German POTATO SALAD Bratkartoffeln

German POTATO SALAD Bratkartoffeln

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The difference between American and German Potato Salad. American potato salad is prepared with a mayonnaise-based dressing and served cold, and German potato salad is prepared with vinegar-based dressing and served warm, but you can serve it cold as well.

Bratkartoffeln is a German food that people often want to recreate at home. This beloved dish that is hard to pronounce (brat-kah-toff-len) translates as "fried potatoes," and it is indeed that: pan-fried potatoes, bacon, onions, and seasonings.

PREPARATION: 30 minutes – makes 6 servings

EQUIPMENT: French chef knife, cutting board, kitchen machine food cutter, large sauté skillet, slotted spoon.


  • 2 strips thick bacon
  • 1 tablespoon unsalted butter
  • 6 to 8 red potatoes sliced ½-inch thick
  • 1 onion, chopped #2 blade
  • ½ cup apple cider vinegar
  • 2 tablespoons sugar
  • ½ cup green onions chopped
  • ½ cup sour cream


In the skillet, cook bacon over medium-high heat 375ᵒF until slightly crisp. Remove from pan with a slotted spoon and set aside.

Add butter, potatoes and onions to skillet, cover, close the vent and reduce heat to medium-low 225ᵒF and cook for about 10 minutes. With a flexible spatula, turn potatoes, cover, and continue cooking, about 5-7 minutes.

Combine vinegar and sugar; and deglaze the skillet with the mixture. Cover toss and plate.

To serve, top with crumbled bacon, chopped green onions and a dollop of sour cream.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 168; Fat Grams 2; Carbohydrate Grams 34; Protein Grams 4; Cholesterol mg 3; Sodium mg 71.

THE POINT SYSTEM: Calorie Points 2; Protein Points 0; Fat Points 2; Sodium Points 3; Fiber Points 1; Carbohydrate Points 2 ½; Cholesterol Points 0.