🇮🇹 Italian

German Potato Salad (Kartoffelsalat)

A tangy, bacon-rich German-style warm salad with a cider vinegar dressing — made low-carb with cauliflower, or classic with red potatoes.

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320 cal / serving 10g net carbs 14g protein 24g fat Prep: 15 min Cook: 35 min 2 servings

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Ingredients

Meat & Poultry

3 slices bacon

Produce

0.5 head cauliflower (or 3 large red potatoes for the classic version)
0.5 whole onion, chopped fine

Pantry

2.5 tbsp cider vinegar
0.375 cup water
0.125 tsp xanthan gum (or 1 tbsp flour for the classic version)

Spices & Herbs

0.25 tsp black pepper
0.25 tsp celery salt
0.75 tsp salt

Instructions

1. Cut the cauliflower into bite-sized florets. Steam or boil for 8–10 minutes until just tender but not mushy — you want them to hold their shape. Drain well and set aside. (Classic version: boil 3 whole unpeeled red potatoes for 20–30 minutes until a knife slides through easily; drain, cool, peel, and slice.)

2. Fry the bacon in a deep skillet over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pan.

3. Add the onion to the skillet and fry in the bacon fat until soft and translucent, about 5 minutes.

4. In a small bowl, mix the salt, celery salt, pepper, and xanthan gum (or flour for the classic version). Add the dry mixture to the onions, stirring constantly for about 1 minute until it forms a crumbly paste.

5. Pour in the water and cider vinegar, stirring continuously. Bring to a boil for 1 minute and stir until the sauce thickens. (If using xanthan gum, it thickens quickly — be ready to move fast.)

6. Crumble the bacon and add it along with the cauliflower (or potatoes) to the skillet. Stir gently to coat everything in the sauce.

7. Let the salad rest off the heat for at least 1 hour so the flavors meld. Serve warm, not hot.

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