Have you ever had a really good homemade German Potato Salad? Even if you haven’t, you might have seen it at the store, maybe at the deli, and possibly depending on where you live, in a can!
German Potato Salad
If you’ve tried any of those products (no offense to whoever is making them) you might not really “get” what German Potato Salad is. It really has to be homemade to be good – and that’s no problem! It’s just easy with just a handful of ingredients.
About German Potato Salad:
German Potato Salad is a potato salad like none other. It’s tender slices of potatoes coated with a silky bacon and onion dressing. It’s just a little tart from the vinegar, rich with bacon, and has just a bare hint of sweet. It’s that bit of sweet-sour tang that brings everything together.
It’s a mind-blowing combination of flavors that’s gonna induce cravings. Seriously, after you taste this, you’re gonna want it all the time. I mean, how could you not?
How to Serve German Potato Salad:
German Potato Salad is always best if it sits a bit so the potatoes can soak up all the flavor, so it’s usually served warm or room temperature rather than piping hot. It’s a great dish to bring to tailgates potlucks, get-togethers, or picnics.
It’s a beautiful side for any sausages and is a heck of an upgrade at a cookout. Nix the chips and serve with my Better than Classic Beer Brats or Bacon Wrapped Cheese Stuffed Hot Dogs.
German Potato Salad is fabulous with grilled meats, and you can’t go wrong serving it with grilled pork chops all summer long.
Hints on Making German Potato Salad:
The recipe is super easy; the key point I picked up from my Mom:
- Cook the potatoes in the jacket, peel while still warm, slice, and sprinkle right away with a little vinegar. For such a simple little touch, the vinegar sprinkle makes such a difference in the finished recipe.
- Mix potatoes with the dressing while the potatoes and dressing are both still hot.
- Let it sit for at least an hour at room temperature if possible, gently stirring now and then. If it gets too dry, add a little warm water or a touch more broth (if you have it).
- I don’t always peel after cooking; sometimes it’s just easier to do it before. (Mom cooked potatoes in their jackets with her mayo-based potato salad, too.) Don’t tell Mom on me!
The Ingredients:
Bacon:
- Use any bacon except for something lean; the dressing is made from the drippings.
- If there aren’t enough drippings, oil will need to be added.
The Potatoes:
- A waxy potato works best. Use a basic red. They’re common and cheap – Bonus.
- A dry potato like a russet will disintegrate.
- Fancier recipes might call for Yukon Golds or different versions of baby potatoes. I’d personally take a pass on those.
- It’s best if the potatoes aren’t too large, so the slices don’t need to be cut in half, which looks awkward. If bought in a bag, sort out the smaller-diameter ones for this recipe.
Variations:
- Some variations add a little celery; just make sure it’s very finely diced so it cooks through with the onions and isn’t too crunchy.
- Spices like celery seed or caraway can be added.
- This recipe relies on a bit of the starch from the potatoes to make the dish cohesive; it shouldn’t be thick or “gloppy.”
- Some versions add flour. It makes a thick, gravy-like sauce.
Storing:
Store tightly covered in the fridge for one to two days; let come to room temperature before serving. Traditionally, reheating is not a thing.
I have never frozen German Potato Salad, but have heard it works well. Thaw overnight in the fridge.
Gerbach is in the background, Werzweiller in the front.
What This Recipe Means to Me – the Root of the Matter:
My Mom made German Potato Salad now and then – but never as much as I would have liked! Her Dad, Grandpa Herman, was 1st generation German; his parents settled here from Gerbach, Germany. He spoke German at home and English out in the world.
But by the time I was growing up in the 1960s, Mom had pretty much moved on from her German roots and rarely made the old staples. The family had gone through the Depression and the backlash against German Americans during and after WWII.
There were other factors, too. Convenience products flooded the market, and having a little meat on your bones was no longer considered a sign of wealth or well-being. Marilyn Monroe was pushed aside for Twiggy, and a revolution started.
When Mom did make these recipes, I paid attention. Not because of the history but because they were so darned good! I didn’t make the old recipes enough when my kids were around, but I hope they’ll find them here and pass them on to their kids.
Saving Money on German Potato Salad:
Potatoes:
These are cheapest in a bag and in season (late summer through fall.) Always compare the price per pound; the largest bags aren’t always the best deal. You might find them at a low around St. Patrick’s Day. Check the discount stores like Aldi or Lidl.
Store them in a dark, cool, dry area, well-ventilated and away from onions. If they are in plastic remove them; a plain old paper grocery bag with the top folded over isn’t elegant but it is ideal.
Bacon:
- Know your prices, the regular store price, a good sale, and a great one with rock bottom pricing. Stock up at rock bottom, which is usually about half price, and usually before a holiday. Not being brand loyal gives more opportunities to save. Bacon freezes well and takes up little room.
- Discount stores like Aldi or Lidl have great pricing but beware of the cheapest ones. As a rule, buyer’s clubs have better quality at low, not necessarily the cheapest price.
German Potato Salad
German Potato Salad
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side
- Cuisine: German
Ingredients
- 1 3/4 pounds red or waxy potatoes peeled or in their jackets
- 4 or 5 slices bacon, in 1/2 inch dice (stack & cut through)
- 1 medium onion, finely diced
- 1/4 cup cider vinegar, divided
- oil if needed
- 1/2 to 3/4 cups beef broth
- salt and pepper to taste (be generous with the salt)
- good pinch of sugar
- parsley or green onion for garnish, optional
Instructions
Cook potatoes in salted simmering water, for about 15 minutes, until just tender; don’t overcook. Drain, peel, slice thickly, and add to a large bowl in two or three layers, sprinkling each layer with salt, pepper, and a little vinegar.
You’ll use a total of two tablespoons of vinegar to sprinkle on the potatoes; the remainder will go in the vinaigrette.
While potatoes are cooking, prepare the vinaigrette:
In a saute pan, cook bacon until brown & rendered but still “bendy.” Remove the bacon and set aside, reserving the drippings in the pan. There should be about three tablespoons of drippings in the pan. If not add enough oil to make the three tablespoons.
Add onion to the pan and cook until the onion is golden brown and softened. Add 1/2 cup beef broth (reserve the rest in case needed after the dressing is combined with the potatoes) bring to a boil, and remove from heat. Add the remaining two tablespoons of vinegar and reserved bacon, taste for salt and pepper, and add a good pinch of sugar.
Drizzle the hot vinaigrette over the warm potatoes and gently toss. If too thick, add the remaining broth bit by bit.
Garnish with parsley or green onion. Serve warm or at room temperature.
_____________________________________
I’ll be bringing German Potato Salad to Fiesta Friday, hosted this week by Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook.
Pingback: Potato Salad | The Pantry Portfolio