High-Protein Kartoffelsalat is a flavorful salad. It contain fingerling potatoes, bacon, celery, sweet onion, fresh dill, whole-grain mustard, apple cider vinegar, all-purpose flour, salt, & black pepper. This salad is not good for vegetarian or gluten-free diets, as it has bacon and all-purpose flour in it. This salad prepares quickly in 45 minutes. We can easily have this salad as a side dish or light lunch. High-Protein Kartoffelsalat stores properly in the fridge for 4 days, but it is not good to freeze as the texture and taste will change. Serve this salad with grilled chicken breast, baked salmon, and whole-grain dinner rolls.
STATS:
- Calories: 255 kcal
- Prep Time: 20 minutes
- Cooking Duration: Twenty-five minutes
- Total Duration: Forty-five minutes
- Serving Size: 1¼ cups
- Cuisine: German
- Diet: High-Protein
- Course: Side Dish, Salad
- Servings: 8
EQUIPMENT:
- Large skillet
- Mixing bowls
- Whisk
- Cutting board
- Measuring cups and spoons
- Sharp knife
- Large pot
- Colander
- Wooden spoon
INGREDIENTS:
- 4 slices bacon
- â…“ cup apple cider vinegar
- 3 tbsp. whole-grain mustard
- ½ tsp. salt
- 3 pounds fingerling potatoes
- ½ tsp. ground black pepper
- 2 cups sliced celery
- 1 medium sweet onion
- 2 tbsp. all-purpose flour
- ¼ cup chopped fresh dill
INGREDIENT NOTES:
BACON:
- We have to utilize the bacon to offer protein and a rich savory taste in the salad. We have to cook the bacon till it gets crispy so it adds a crunchy texture, while the rendered bacon fat enhances the dressing taste.
APPLE CIDER VINEGAR:
- The apple cider vinegar will offer a bright, tangy taste, which will balance the richness of the bacon & give the salad its classic flavor without overpowering the other ingredients.
WHOLE-GRAIN MUSTARD:
- Add the whole-grain mustard to offer a bold, light spicy taste in the dressing. It will also provide a pleasant texture with the mustard seeds and pair nicely with the potatoes.
ALL-PURPOSE FLOUR:
- Utilize the all-purpose flour to lightly thicken the warm dressing so it coats the potatoes evenly. Whisk it well in the dressing to prevent lump formation.
FINGERLING POTATOES:
- We have to utilize the fingerling potatoes to offer a buttery flavor & smooth texture. We have to cook them till just fork-tender to maintain the shape. We would also utilize Yukon Gold potatoes instead for this purpose.
CELERY:
- Add the fresh celery to offer a crisp texture & refreshing flavor. We have to make even slices so it mixes properly throughout the salad.
SWEET ONION:
- Utilize the sweet onion to offer a slightly sweet taste without overpowering the dressing. We would also utilize the red onion instead to add a stronger taste.
FRESH DILL:
- Add the fresh dill to provide a strong herb aroma & fresh flavor. It will nicely pair with the mustard dressing and potatoes. We have to avoid dried dill to make the salad.
INSTRUCTIONS:
- Put the potatoes in the big pot and add the cold salted water.
- Then let it boil and cook for fifteen to eighteen minutes till gets soft, then strain the potatoes.
- In the meantime, cook the bacon in the big pan over moderate flame till they get crisp.
- Add the bacon to the paper towel and preserve the 2 tbsp. dripping.
- Add the black pepper, apple cider vinegar, whole grain mustard, and salt to the vessel and whisk to combine.
- Now cook it for 2 to 3 minutes by whisking it continuously till the dressing gets thick, but lightly.
- Include the celery, onions, and potatoes in the big vessel, then add the warm dressing on it and mix to coat them.
- Now add the crispy bacon and fresh dill and fold them.
- Leave the salad for ten minutes, then serve so the dressing can be absorbed by the potatoes properly.
SERVING SUGGESTIONS:
MAIN DISHES:
- Lean Steak
- Garlic Shrimp
- Roast Beef
VEGETARIAN PROTEINS:
- Grilled Tofu
- Baked Tempeh
- Lentil Patties
VEGETABLE SIDE DISHES:
- Steamed Broccoli
- Grilled Zucchini
- Sautéed Spinach
BREAD:
- Pretzel Rolls
- Multigrain Bread
- Garlic bread
FRESH SALADS:
- Coleslaw
- Arugula Salad
- Garden Salad
SOUPS:
- Tomato Soup
- Vegetable Soup
- Lentil Soup
CONDIMENTS:
- Dijon Mustard
- Pickles
- Sauerkraut
BEVERAGES:
- Kombucha
- Apple Cider
- Herbal Tea
- TIPS:
- Properly cook the potatoes so they get tender but don’t fall apart.
- Mix the dressing in the warm potatoes so they absorb the seasoning.
- Include the grilled chicken or boiled eggs to include the extra protein in the dish.
STORAGE INFORMATION:
FRIDGE:
- Put the salad in vessel & store for four days.
FREEZER:
- Don’t freeze the salad as the texture of potatoes and celery will be lost.
FAQs:
Will I prepare the salad before the requirement?
- Yes, we would easily prepare the salad before the requirement, store it in the fridge, and serve it when required.
Can we include extra protein in this salad?
- Yes, we would easily include extra protein like grilled chicken, cottage cheese, boiled eggs, and turkey.
NUTRITIONAL INFORMATION:
Calories: 255 kcal
Net Carbs: 24 g
Servings: 8
Total Carbs: 27 g
Fiber: 3 g
Protein: 8 g
Serving Size: 1 & ¼ cups
Total Fat: 13 g
Sodium: 420 mg
Potassium: 780 mg
Calcium: 40 mg
Vitamin A: 0.08 g
Iron: 0.002 g
