This German potato salad, made with a hot and tangy vinegar dressing and and crisp bacon and served warm, is authentic through and through. Here’s how to make it.
German potato salad flaunts a hot dressing that takes its tang from vinegar and its richness from bacon. Classic German comfort food that knows no borders. And not a dollop of mayo in sight.–Angie Zoobkoff
How To Make This German Potato Salad In Advance
Some people prefer to cook their potatoes for German potato salad the day before, peel, them, and refrigerate them. The following day, the hot dressing is added to the cold potatoes, which helps the potatoes retain their shape better. However, if you toss the dressing with the potatoes while they’re warm, they’ll absorb more of the dressing. It really comes down to personal preference. [Editor’s Note: Although as the author notes, “Personally, I do mine all on the same day. That way, I don’t need to plan ahead and can make the salad the day I’m craving it.” And we are all about satiating those cravings when they happen.]
German Potato Salad
- Quick Glance
- 30 M
- 1 H, 10 M
- Serves 4 to 6
- 2 pounds waxy potatoes or Yukon gold potatoes, unpeeled
- 1 tablespoon clarified butter or mild vegetable oil
- 5 ounces bacon, diced
- 3/4 cup finely diced onions
- <span itemprop="recipeIngredient" class="ingredient-wrap" data-us="1 cup store-bought or homemade beef or vegetable broth” data-metric=”240 ml store-bought or homemade beef or vegetable broth”>1 cup store-bought or homemade beef or vegetable broth
- 1/4 cup white wine vinegar, plus more as needed
- 1 teaspoon prepared mustard, plus more as needed
- 1/2 teaspoon salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/4 teaspoon celery seeds
- Granulated sugar or honey, as needed
- 2 tablespoons finely chopped fresh chives (optional)
- 1. In a large pot over medium-high heat, bring the potatoes and enough water to cover to a boil and cook until just tender in the center, 20 to 40 minutes, depending on the size of your potatoes. To check if they are tender, poke them with the tip of a knife. It should slide in easily. Drain the potatoes and rinse them under cold water to cool them slightly. Peel them while they are still warm using your fingertips. The skins should slip right off. Slice them 1/8- to 1/4-inch (3- to 6-mm) thick and place them in a large bowl. (The thicker the slices, the less likely they are to crumble.)
- 2. While the potatoes are cooking, in a medium saucepan over medium heat, melt the butter. Add the bacon and onions and cook, stirring occasionally, until the bacon fat is rendered and onions are translucent, 7 to 9 minutes. Stir in the broth and bring to a simmer. Remove the saucepan from the heat and stir in the vinegar, mustard, salt, pepper, and celery seeds. Taste the dressing and add sugar or honey, if needed, stirring until completely combined.
- 3. Pour about 2/3 of the hot dressing over the sliced potatoes in the bowl and very gently stir to evenly coat the potatoes. Let the salad rest at room temperature for at least 30 minutes, occasionally stirring to coat.
- 4. Gently stir the potatoes again and taste to check the seasonings. If desired, add any more sugar or honey, salt, pepper, vinegar, or mustard, or add as much of the remaining dressing as you like. Sprinkle with the chives, if desired.
German Potato Salad Recipe © 2018 Gerhild Fulson. Photo © 2018 Toni Zernike. All rights reserved. All recipes and photos used with permission of the publisher.
Source | FoodBase