German Potato Salad

I have chosen this dish because it reminds me of my childhood. My mum used to make sometimes for dinner a very similar salad and it is, probably, one of her best dishes. So, for dinner today, I cooked German Potato Salad…if you are on a diet, look away right now :), because it is not the traditional, light, kind of a salad. It is probably everything you wouldn’t wanna have very often….potatoes, bacon and a reduction sauce made from the fat left on the pan with vinegar… I told you to stop reading 🙂

Well, your question would be……then why making it? Because of its unique amazing taste. And, because there is no better dish to be enjoyed on a sofa, watching tv. My mum was using fresh lemon juice instead of white wine vinegar and she was also adding hard boiled eggs to the salad. Was happy to get rid of the eggs, as I never liked them anyway 🙂

I hope you will enjoy this recipe!

Print

German Potato Salad

Ingredients

• 6-8 medium waxy potatoes
• 12 slices bacon
• 1 large yellow onion peeled and thinly sliced
• 6 tbsp white wine vinegar
• ¼ cup chopped fresh parsley leaves
• salt and pepper

Instructions

1. Put potatoes into a large pot, cover with cold water and add a generous pinch of salt. Bring to a boil over medium-high heat, reduce heat to medium, and gently boil until potatoes are tender when pierced with the tip of a knife, 20-30 minutes.
2. Meanwhile, cook bacon in a large skillet over medium heat until crisp, 10–15 minutes. Drain on paper towels, setting skillet with rendered fat aside. Crumble bacon into large pieces.
3. Drain potatoes, peel while still hot, and cut into 1 inch cubes. Put potatoes into a large warm serving bowl and add bacon and onions. Return skillet with bacon fat to medium-high heat and heat until hot. Carefully add vinegar and salt and pepper to taste. Pour hot dressing over potato mixture and toss well. Adjust seasonings. Garnish with parsley. Serve warm.
4. Enjoy!

Recipe Notes

This recipe is from James Beard's American Cookery (Little Brown & Co., 1972)